Tasty Tuesday - Taco Soup

At the request of some of my Facebook friends, today’s recipe is Taco Soup. There are several versions of this out there so you may already have something similar in your recipe box. I can’t exactly claim this one to be from my family archives but I can say that it is a current family favorite. Easy to put together and a fast fix after work. Of course crackers are always good with soup but we like to switch things up a bit and substitute tortilla chips or corn chips. Some of the more adventurous even add grated cheese and sour cream. Whatever floats your boat….or fills up your soup bowl!

Taco Soup

Ingredients:

2 lb. ground beef

1 envelope taco seasoning * 

1 ½ cups water (I add a bit more ‘cause I like lots of broth!)

1 15 oz can mild chili beans

1 can whole kernel corn, drained

1 can pinto beans

1 can stewed tomatoes

1 can Rotel (I use the mild, but use original if you like your stuff spicier)

1 envelope Ranch salad dressing

Brown ground beef and drain off excess grease. Put beef and remaining ingredients in a large dutch oven, stir to mix well and bring to boil at medium high. Reduce heat to simmer and allow to simmer for 30-45 minutes.

*I recently found a recipe for homemade seasoning. I'll post it in a day or so once I track down the source so I can give proper credit!

Hmmm….no blast from the past memories with this one. (Guess we are making tomorrow’s memories.) Who knows, perhaps one of my grandchildren will one day share their memories about our family times triggered by a steaming bowl of Taco Soup!

Hugs and Happy cooking,

Molly

Tasty Tuesday - Mexican Cornbread

Fall is in the air and I am ready to get back in the kitchen! For me, a big pot of chili is the official kickoff to the season. Many times we simply eat crackers, corn chips or tortilla chips with our chili. However, when I have more time in the kitchen this cornbread with a Mexican twist is our must have side dish. It is more like a spoon bread than regular cornbread but I guarantee you won’t mind not being able to hold it in your hand! As we Viars like to say, “It is SOME kind of good!”

Mexican Corn Bread

Ingredients:

1 cup yellow corn meal                         1 small can green chilies, chopped and drained

2 eggs                                                  1 can cream style corn

1 tsp baking soda                                 ½ tsp salt

4 oz grated cheese                                ½ cup buttermilk

½ cup vegetable oil

In a medium bowl stir together corn meal, baking soda & salt. (You could also use a corn meal mix that already has those ingredients. I done both with good results.) In a separate bowl beat eggs, then add corn, buttermilk, oil, and chilies. Mix well, then stir in grated cheese. Pour into a well greased 9 x 13 pan. Bake at 450 degrees for 15-20 minutes.

*I inherited this recipe from my husband’s Aunt Helena. We had dropped by for a visit when she shared some with us and, like many good cooks, she was happy to pass along the recipe. I still have the original small slip of paper I scribbled it on and think of her every time I pull it out of my recipe box. It’s like I can go back to her kitchen and feel the love. That piece of paper somehow connects me to her and that precious memory which probably explains why I have never written it down anyplace else.

For me, that’s what cooking is all about….making memories and sharing life and love.

Happy cooking,

Molly