Taco Soup and Cornbread

I have been having a hankering for this soup for weeks now and finally got around to making this yummy, hearty soup. I can't believe I have never posted this recipe because it is a favorite around the farm. I found this recipe a few years ago in a Quick Cooking (now called Simple and Delicious) magazine. I have tabbed all my favorites and refer to them quite often for my families meals.

This is a really easy fast recipe for those busy holiday season days. You can even make it ahead and heat it up. I imagine you could also put it in the crock pot and let it warm for the day while you are out shopping for the holidays.

Taco Soup

1/2 lb ground beef

1 envelope taco seasoning

2 cans (15 oz.) whole kernel corn, undrained

2 cans (15 oz.) ranch style or chili beans, undrained

2 cans (14 1/2 oz) diced tomatoes, undrained

Tortilla chips, shredded cheese, sour cream

Flour Tortillas, warmed

In a large sauce pan, cook hamburger over medium heat until no longer pink, drain. Stir in taco seasoning, corn, beans, and tomatoes. cover and simmer for 15 minutes or until heated through. Place tortilla chips in soup bowls; ladle soup over chips and top with cheese. Serve with warm tortillas. Yield 8-10 servings.

B's Sweet Cornbread

2 c. flour

2 c. cornmeal

1 1/3 c. sugar

2 tsp salt

7 tsp baking powder

2 eggs

2 c. milk

2/3 c. vegetable oil

Preheat oven to 400. Spray 9x13 pan. In a large bowl, combine dry ingredients and mix well. Stir in remaining ingredients until well combined. Pour batter into prepared pan and bake for 25 minutes or until a toothpick comes out clean. Enjoy with some freezer jam or honey butter.

Sorry for not having a pretty display picture to tempt your taste buds, but dinner with three kids is crazy and I was hungry, maybe on the next go around. Hope you like it.