Taco Soup with Sweet Cornbread
"Comfort Food"
Serves 6-8 | Prep Time 10 min | Cook Time 20-30 minWhy I Love This Recipe
I’m so happy to share. This is a meal even my kids love.
Stephanie Madsen, RHIT
Ingredients You'll Need
Taco soup
1 lb hamburger meat
2 cans of corn
1 can or rotel tomatoes
3 can of your choice on beans ( I usually do pinto, kidney, and/or black beans)
1 packet taco seasoning
Carton of beef broth
Bunch of cilantro
1 onion
Sweet corn bread
½ cup of butter
2/3 cup white sugar
2 eggs
½ teaspoon baking soda
1 cup cornmeal
1 cup flour
1 cup buttermilk
½ teaspoon salt
Directions
Taco Soup
Cook hamburger meat and remove grease.
Add all cans, carton of broth, and taco seasoning.
Dice the onion and add it. Chop up cilantro and add it.
Sweet Cornbread
Preheat oven to 375 and grease 8 inch square pan
Melt butter in skillet. Remove from heat and stir in sugar and then stir in eggs until well blended.
Combine buttermilk with baking soda and stir into the mixture in the skillet.
Blend flour, cornmeal and salt in a bowl and then add into the skillet.
Mix all ingredients until a few lumps remain. Pour batter into prepared pan.
Bake in preheated oven for 30-40 minutes or until toothpick comes out clean.
Note: I never have buttermilk on hand, but I put 1 tablespoon of vinegar in a measuring cup and then
Pour the milk up to the 1 cup line.
