Blogs

Hello, foodies…

We’ve got an exciting day coming up this Sunday. It’s QVC’s Cooking on Q Kitchen Makeover event and there will be 2 In the Kitchen with David episodes! Now, I’m hosting a BIG 4-hour show with you starting at 8pm ET. That means, my friend Jill Bauer will be hosting ITKWD at the regular hour, Noon ET. I hope you can join us for both shows!

Jill will be making a recipe of her own on Sunday…Cornbread Biscuits, which you can find on my recipe page as well as her own recipe page. At 8pm ET, I’ll be making our next Budget-Friendly Make-Ahead Meal, Taco Soup.

Taco Soup

Serves 12

This recipe is prepared with Circulon Hard Anodized Cookware Set (K41696).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

1 Tbsp olive oil

1 (16-oz) bag frozen chopped onions, red peppers, and green peppers mix, thawed

2 lbs lean ground beef

2 (1.25-oz) packs low sodium taco seasoning

1 tsp ground black pepper

1/2 tsp crushed red pepper

2 (8-oz) cans Spanish-style tomato sauce

8 cups low-sodium beef broth

1/2 cup chopped fresh cilantro

Sour cream, for garnish

Crushed hard taco shells, for garnish

Preparation:

Heat 1 Tbsp of olive oil over medium-high heat in a 5-quart pot. Add the bag of thawed onions and peppers, and ground beef. Cook until the meat is no longer pink, about 8–10 minutes.

Add the taco seasoning packs, black pepper, and crushed red pepper. Stir until the meat is evenly coated. Pour in the cans of tomato sauce and the beef broth and stir until evenly combined. Bring the mixture to a boil, reduce the heat to low, and simmer for 5 minutes. Add the chopped cilantro, stir, and serve. Top each bowl of soup with a dollop of sour cream and some crushed hard taco shells.

Foodies, we added up the total cost of this soup and it was $20.91 at our local supermarket. Per serving, that calculates to $1.74 per serving. Now, your ingredients might cost a little more or a little less…especially if you bought the family-sized pack of ground beef I talked about in my last blog. But this recipe feeds 12. If there are 4 in your family, freeze two-thirds of this soup for later. That’s 3 meals for $21!

In addition to a special In the Kitchen with David this Sunday, we also have something special to share to support the “kitchen makeover” aspect of the day. We asked some of your favorite QVC guests to build us a dream kitchen and we posted those photos on QVC.com. Search “Kitchen Makeover” to find it and see who participated!

Finally, it’s my privilege to welcome Harry London back to QVC! On Thanksgiving Day, a fire destroyed the Harry London warehouse and distribution facility located in Maple Heights, Ohio. Since the warehouse and distribution facility was severely damaged by the fire; Harry London’s peak holiday season operations were affected significantly. Lucky for all of us who love Harry London chocolates, the company rallied, and the employees have working around around the clock to literally rise up from the ashes. They’ve returned for the first time today with their one-of-a-kind chocolates. A great big “welcome back” to Ed Seibolt and the Harry London team.

I’ll see you this Sunday at 8pm ET for a special edition of In the Kitchen with David. I hope you can join Jill at Noon ET!

Keep it flavorful!

—David