Taco Soup – This is a variation on a well-known recipe. This is taken from my sister, Katie’s version. The Rotel adds a bit of a kick as does a dash of chili powder.
2 Cups water
2 Cans white corn
1 Can Rotel – mild or spicy
1 Can diced tomatoes
1 Can Pinto Beans
1 Can Black Beans
1 Can Kidney Beans
1 pkg Dry Ranch Mix
1 Pkg Dry Taco Seasoning
1.5 – 2 lbs ground beef
1 onion – diced
Brown meat and onion. Mix in dry ingredients. Mix with all other ingredients in large pot. Use all juices from all canned goods. Simmer for 2 hours.
Simmer for longer, adding water for more intense flavor. Serve with sour cream, shredded cheese and Fritos!
Buttermilk Cornbread – * Cook in a seasoned iron skillet!
Buttermilk makes this SO moist! Like cake 
2 cups self-rising white corn meal
2 tablespoons flour
1 Egg
2 cups Buttermilk
1/2 cup of oil
Heat oil in pan in oven as it preheats. Mix oil back into batter – pour in pan.
350 degrees 40-45 min.
December 11, 2009 at 11:30 am
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