Taco Soup

Tacos have been a long-standing tradition in our family. I usually like most anything with taco in the title. I first tried this soup at a potluck. It makes an easy crockpot meal and is good served with tortilla chips.

1 1/2 pounds ground beef
1 small onion
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
1 can whole kernel corn
1 package dry ranch dressing
1 package dry taco seasoning
1 can rotell tomatoes with green chili peppers
1 can diced tomatoes

Cook ground beef with onions until done. Drain. Mix with remaining ingredients and cook on stovetop or in crockpot.

Chili

I love making this chili on a cold day. It works just as well in the crock pot or stove top. I use my tomatoes each summer to can my own V-8 juice to use in this recipe. Serve it with the broccoli cornbread for a hearty winter meal.

2 pounds ground beef
1/2 cup chopped onion
1 can (15 1/2 oz) kidney beans rinsed and drained
1 can (15 1/2 oz) mild chili beans, undrained
1/2 cup chopped green pepper
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin seed
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 cups V-8 juice

Cook beef and onion until meat is browned; drain. Add all the rest of the ingredients and bring to a boil. Reduce heat; cover and simmer for at least one hour or put in crock pot.


Broccoli Cornbread

2 boxes Jiffy cornbread mix
1 box frozen chopped broccoli
12 oz. cottage cheese
1 med. onion
4 oz. sour cream
5 eggs
1 stick butter

Melt 1/2 to 1 stick butter or margarine in 9 x 13 inch loaf pan. Mix all ingredients. Pour into pan with melted butter. Bake at 400 degrees for 35-45 minutes.