Taco Soup and Cornbread
I love making soups and chilis in the winter. And while it's almost spring (I hope!), the weather is still quite cold so they are still a staple in our diet.
I found this recipe for taco soup a while ago online (can't remember where!) but I'm finally getting around to sharing it!
I found this recipe for taco soup a while ago online (can't remember where!) but I'm finally getting around to sharing it!
Taco Soup
Ingredients
- 1 lb ground beef/turkey
- 1 medium onion, chopped
- 2 cans of pinto beans (but I used 1 can navy and 1 can kidney)
- 2 cans diced tomatoes
- 2 cans black beans
- 1 can creamed corn
- 1 package Zatarans black beans and rice
- 1 packet of ranch dressing mix
- 1 packet of taco seasoning
- 4 cups water
1. Brown the meat in a large pot until it's thoroughly cooked. Saute the onion in the same pot, then drain.
2. Add the rest of the ingredients to the pot. I heated it to a slow boil, then turned it down to a simmer and cooked it about an hour. You could also add all the ingredients to a crock pot and cook it on low for 6-8 hours or high for 1-2.
*I guess this makes more of a chili-like consistency than a soup, especially the next day for leftovers. You could add more water if you want, or even use some chicken broth for more flavor.
Corn Bread
Ingredients
- 1 box Jiffy's corn bread mix
- 1 can creamed corn
- 1/4 cup milk
- 1 egg
2. Mix the egg and milk in a bowl. Add the creamed corn and stir until combined. Then add the corn bread mix to the wet ingredients and mix until combined.
3. Put the mixture in a greased 8-inch pan and bake about 30 minutes, or until done.
*I actually was out of eggs when I made this and had just over 1/4 cup of milk left in my jug, so I just added that and it tasted just fine!
Yum that looks SO good!
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