My husband's mom served us this when we got to her house after a cross-country drive.

1 lb hamburger
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch dressing - buttermilk recipe
1 can ranch style beans
1 can yellow hominy
1 can rotel tomatos
1 can whole kernel corn
1 onion
 
Brown meat, add onion and drain.  add all ingredients, simmer 30 minutes.
I treat this more like a dip than a soup.  I always eat it with tostito scoops.  And it refrigerates really well.

I love bringing these to gatherings. I also love making them because I can eat several as I'm making them. If any of you are into the low-carb thing...these are the perfect snack.   Here's what you need....   Ham lunchmeat. (I find the Buddig brand works best, but feel free to experiment. I've also had good luck with Oscar Mayer, but that shit is expensive.) You'll probably need about 2 packages. If you use the Buddig brand you'll use two meats per roll, as they are very thin sheets of meat. If you use a different brand you can use just one sheet of meat. I love saying Sheet of Meat!)   Tub of whipped plain cream cheese. (I usually use Lite, but either version works)   Jar of whole dill pickles.     Set up your work station. You'll need something that can act like a cutting board, a sharp knife, a butter knife, paper towels, and a platter of some sort. Open the tub'o'cheese and put it in the microwave for about 15-20 seconds to soften it. Put the pickles on some paper towels and pat them down a bit to de-juice them.   Lay your sheet of meat on the cutting board. Use the butter knife to spread a layer of cream cheese on the meat. Place a pickle on it, and roll it up. Slice off the two ends and eat them. (because they won't look as nice on the platter. You want them to look nice, don't you?) Slice the rest of the roll into slices and put on the platter. Repeat until your ingredients are gone. Bring to gathering and watch as people gather around platter and rapidly shove pickle rolls into mouths. Be glad you got your fill while you were making them.

Miss Fowler was a girl I worked with who was cute and cheesy and sweet and we referred to our little group of ladies as "BOFA" (Best of Friends Always).  This was her signature dip for our pot luck lunches and after she left I begged her for the recipe.  I modified it a touch to add my own spin to it, of course!

1 can of bean dip (found in the chip aisle)
1 large tub of sour cream
1 tub of guacamole (or home make it if you can)
One tomato diced. (i buy a tub of pre cut tomatoes from the grocery store because I tend to butcher tomatoes)
One bunch of scallop onions diced
One large package of shredded cheddar cheese (or the Mexican kind)
One medium size can of sliced black olives.

in medium bowl mix can of bean dip with half of the sour cream.  This creates a creamier bean layer and in my opinion makes the whole dip blend better.  Layer the dip at the bottom of a 13X9 baking pan (If you are taking this to a party you can grab one of those aluminum throw away lasagna pans and just toss it before you leave...trust me, there will be no leftovers)  Next layer the guacamole (note:  I do not like guacamole...but i loooove this dip).  Next layer the rest of the sour cream.  Top with cheese, then tomatoes, then olives then onions.  Refrigerate for at least one hour before serving. 

This is definitely not a low fat food....but it's so irresistible. 

Get some salsa.  And some sour cream.  Dump both in a bowl.  Mix it up.  Add more salsa or sour cream to fit your individual preferences.   Eat with tostitos.  Or a spoon.

I was skeptical about this dip, as I am not a huge salsa fan.  But it's so delicious and cool and creamy.

Get some sour cream. Get an envelope of taco seasoning. Combine. Eat with Doritos or Tostadas or Frito Scoops or your cupped hand.

I hate sour cream, but this tastes good.

8 oz cream cheese
8 oz sour cream
packet of taco seasoning
can of diced green chilis
2 cups extra sharp cheddar cheese
1 lb chorizo
tortillas

Cook the chorizo. Drain. It should be crumbly now. Mix it with everything else. Spread on tortillas. Roll them up, slice them.

My friends C&C made these for one of our UFC gatherings, and it's just like crack. I think. Because I've never actually done crack. But when you eat these, you just keep eating them and eating them, and pretty soon you'd be willing to exchange your house for just one more Crack Wheel. And I'm pretty sure that's what crack is like.

My mom made this for me the night before the first day of school, every year. She'd serve it to me for breakfast the next morning. (I didn't like typical breakfast foods when I was a kid. Still don't.) It's so delicious, and the smell and taste of it still makes me think of chilly fall mornings, notebooks and new clothes!

3 tsp butter
1 medium onion
1.5 lbs ground beef
2 cans beef consommé
4 carrots, sliced thin
4 celery tops (remove before serving)
sprinkling of parsley flakes
1lb can crushed or chopped tomatoes (it's actually supposed to be whole tomatoes but my dad and I hate big chunks of tomatoes)
9 tbsp barley
some ground pepper
1/2 tsp thyme
1 tbsp salt
2 bay leaves (but mom doesn't use them because it's too much trouble to dig them out before serving.)

 

Sauté onion in butter (um, chop it first.), add to hamburger and brown it. Drain it. Add the hamburger and rest of ingredients to a soup pot. Cook one hour. Serve to your daughter on the first day of school. Make sure she drinks her milk! And stop slouching!