What's for Dinner? Taco Soup with Mexican Cornbread

If you've ever joined us for dinner, chances are, you ate this.  It's become such a staple in our house that it sometimes shows up weekly!  A friend of mine gave me this recipe in high school and (wait for it...) I have since made it my own.  Gasp!

The Mexican Cornbread recipe is another winner from my Aunt (think - meatloaf).

Great Scotts' Taco Soup

1 lb ground beef
2 cans black beans (or your favorite variety)
2 cans corn
1 can rotel
1 can chopped green chiles (7oz)
1 packet taco seasoning (or 3 Tbsp homemade)
1 packet ranch seasoning (or 3 Tbsp homemade)
1 onion, diced (if desired)
1/2 - 1 can beer (I like the flavor Bud Light Lime gives the soup)

Brown beef and drain.  Add all ingredients to large pot and bring to boil.  You can serve this once it's heated or you can turn the heat down and let simmer all day.

Garnish with grated cheese, sour cream, avocado and tortilla chips for dipping 

Mexican Cornbread

1 ¾ c. self rising corn meal

1 c. cream style corn

1 c. shredded cheese

3 eggs

1 c. chopped onion

¾ c. oil

½ c. milk

1 tsp garlic salt

2-5 jalapeno peppers, chopped

Mix all ingredients and bake at 400⁰ for 35-45 minutes.  

 We love to serve the taco soup over a piece of cornbread!