Taco Soup

Little did I know when my good friend Susan gave me this recipe years ago that it would be a favorite at our house. Nick LOVES this soup and I love it because it's so stinkin' easy.  Serve it with cornbread (which is my preference) or on a busier day, just tortilla chips. It's DELISH!

Taco Soup

2 lbs ground beef
2 cans black beans
2 cans Pinto beans
1 package ranch dressing dry mix
1 can rotel tomatoes
1 packet of taco seasoning

Brown ground beef and season with taco seasoning. Drain fat.
Add beans, tomatoes, dry ranch dressing mix.
Serve with flour tortillias, or tortillia chips and grated cheddar cheese. (or cornbread!)

Corn Bread

1 Cup corn meal
1 Cup flour (all purpose)
1/2 tsp salt
4 tsp baking powder
1/3 Cup oil
 2 eggs
1 ½ Cup buttermilk
Combine all ingredients. Pour into baking pan. ( I use an iron skillet) Bake at 400* for 25 minutes or until brown on top.

If you want to omit the baking powder and salt, use self rising flour instead of all purpose.

This would be really good on a cold night, but since we don't have "cold" here in Hawaii, I still cook it on the "chilly" nights. 73 degrees is cold to most Hawaiians!