Does anyone have any recipe ideas to take bean and beef enchiladas and soup, making like a taco soup?

You know, I looked in our recipe section and didn't see a single one (!). I did notice this one: http://www.hmrdiet.com/Enjoy/R...ian_Pasta_Chicken_Soup that I bet might be a good place to start (substitute the Enchilada for the Chicken Pasta entree).

If you try it and it's good, please submit the recipe to this site - it looks like we need one.

Not a soup idea with the enchiladas.....but here's what we like:
Baked enchiladas with black beans and corn. You can use frozen or canned corn. We just put the corn and a drained can of black beans on the bottom of a baking pan...mix them up a bit....lay the enchiladas and sauce over the corn and beans....and then we season with a bit of cumin, pepper, red pepper flakes, depending upon your spice taste.
Bake it for 45 minutes at 350 degrees. I cover it for most of the time....and then let it brown up a bit at the end topless.
This entree tastes totally different baked....and the beans and corn makes it really wonderful!
Enjoy!

OK GarpBitBonkie - feel free to send any leftovers my way...

If you haven't already done so, please submit this recipe to this site - we'd love to have it available to everyone. Just click here: http://www.hmrdiet.com/Enjoy/Recipe_Submit

I tried it with the chicken soup and blended it sort of like how the recipe book said to blend the creole chicken bisque. I then added a little buffalo sauce for a little kick. After blending it, I put it into a bowl and mcirowaved it for 1 minute. It was delicious, almost like taco soup! Thanks.

That does sound good. It would be great if you would submit this recipe to this site - we'd love to have it available to everyone. Just click here: http://www.hmrdiet.com/Enjoy/Recipe_Submit

You can cut up enchalida entree into small pieces and add to soup. It is good alone or can add turkey chilie for more substance. If you are not on decision free you can add corn, black beans with chilie sauce in them or any bean, avocado and low fat sour cream.

I make a soup by blending the whole enchilada entree with the chicken soup (made with a full cup of water. I add garlic and Tb of ff sour cream to the blender. Then I add a lot of veggies to the soup: corn, black beans, chopped red pepper and green onions to make a very colorful and very filling soup. This is one of my favorite meals.

P.S. The soup is great even without the added vegies so those on Decision Free can still enjoy it!