1 pound (.45 kg) ground beef
1 onion, chopped
1 package (1.25 ounces/35 g) taco seasoning
1 can (28 ounces/794 g) stewed tomatoes, undrained
2 cups water
1 can (8 ounces/227 g) tomato sauce
1 can (15.25 ounces/432 g) corn, undrained
1 can (15.25 ounces/432 g) kidney beans, undrained
toppings: tortilla chips, sour cream, grated cheddar cheese
In a large saucepan, cook the ground beef and the onion, then drain off the grease.
Stir the taco seasoning into the meat. Mix in the remaining ingredients except the toppings. Bring the soup to a boil, reduce the heat, cover, and simmer for 15 minutes.
Top each serving of soup with tortilla chips, a dollop of sour cream, and grated cheese.
1 cup sugar
4 teaspoons cinnamon
6–10 (8″/20 cm) flour tortillas
Combine the sugar and the cinnamon in a large resealable plastic bag.
Lightly brush water on both sides of a tortilla, cut it into four wedges, put them into the plastic bag, reseal the bag, gently shake to coat the wedges, then place them on a greased baking sheet. Repeat the process with the remaining tortillas.
Bake at 375° F (190° C) for 10–12 minutes until lightly browned and crisp. Quickly remove the wedges from the baking sheet and place them on a wire rack to cool.
l can (6 ounces/177 ml) frozen orange juice concentrate
1 1/4 cups water
1 small banana, mashed
1 can (8 ounces/227 g) crushed pineapple
1 small apple
With an older person’s help, cut off the top of each orange; store the tops in the refrigerator.
Scoop out the oranges, saving the juice. Stabilize the oranges in a muffin tin.
Combine the saved juice with the frozen orange juice concentrate and the water. Mix in the banana and the pineapple.
Fill the oranges with the juice mixture, then freeze for 2–3 hours.
To soften and decorate, remove the oranges from the freezer 5–8 minutes before serving. Core the apple and cut it into thin wedges. Using toothpicks broken in half, attach raisin eyes and an apple wedge mouth to each orange. Cover the jack-o’-lanterns with the stored orange tops.