1 tablespoon olive oil, salt, onion powder, clove garlic powder, ground black pepper and 1 cup water
1 (8 ounce) can tomato paste
2 teaspoons Select Baking Soda
1 (10 ounce) can tomato paste
1 (6 ounce) can tomato sauce
1 cup crushed tomatoes
2 cup shredded Cheddar cheese
1 (8 ounce) can salsa
1 cup corn kernels, chopped
1 cup ranch dressing
2 cups shredded Cheddar cheese
1 tablespoon lime juice
1/2 cup pinto or kidney beans, drained and chopped
1 bay leaf
1 red bell pepper, chopped
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium heat. Saute onion till tender.
Lower skillet temperature to low and pour in tomato paste. Mix well, then add Cheddar cheese, salt and pepper. Finally, add diced tomatoes; puree.
When onions are tender, add tarragon and add grounded tars (any mixture will do). Pour mixture into a 9x13 inch baking dish. Sprinkle dried beans and cracker crumbs evenly over soup dish.
Layer sliced tomatoes with tomato puree mixture. Layer 1/2 cup cheese on top of tomato puree chicken mixture. Blend together in measuring cup with spoon, then pour into prepared oven.
Bake in preheated oven 15 minutes, until thick and brown.