A couple of Saturdays ago it was one of those fall Saturdays, a bit crispy and sunny outdoors and warm and cozy indoors. The fireplace was on and it felt like some comfort food. The Love Bunny and I made Taco soup. The recipe was filled with the yummiest ingredients and was easy to make.
This is the Taco Soup recipe.
- 1 lb lean group beef
- 1 onion chopped
- 3 (15 1/2 ounce) cans mild chili beans, undrained
- 1 (14 1/2 ounce) can whole tomatoes, undrained
- 1 (14 1/4 ounce) can corn, undrained
- 1 (8 ounce) can tomato sauce
- 1 (1 1/4 ounce) package taco seasong mix
- 1 1/2 cups water
- 1 1/2 cups shredded cheddar cheese
Brown beef with onions and then drain the fat. Add all the ingredients except the cheese breaking up the tomatoes. Bring this to a boil. Lower temperture and simmer for about 60 minutes, stirring occasionally. Serve in individual bowls topped with the shredded cheese…and sour cream if you dare!..YUMMY
Here is the Cornbread recipe I used.
1 cup cornmeal, preferably yellow
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup grated Cheddar cheese (4 ounces)
4-ounce can chopped green chiles, drained
2 tablespoons minced onion
1-1/4 cups buttermilk ( I used milk and soured it with a tablespoon of vinegar)
1/3 cup vegetable oil
1 tablespoon bacon drippings
Preheat oven to 375°F.
Melt bacon drippings in an 8- or 9-inch skillet or pan. Set in the oven to heat while you mix the cornbread batter.
Combine the cornmeal, flour, baking powder and salt in a bowl. Stir in cheese and chiles.
Separately, beat together the milk, water, oil and eggs and corn. Stir in the dry ingredients just until moistened.
Pour batter into hot pan and bake at 375°F for about 50 minutes or until top is a nice, soft brown and the middle seems done. Don’t overcook though. Allow to cool and turn onto plate.