taco soup & green chili cheddar cornbread

My favorite food, tacos, meets a big, hot pot of Tex-Mex comfort!

Tex-Mex Taco Soup

2 lbs. Ground Beef or Turkey
1 sweet Onion
1 clove Garlic, minced
1 cup shredded Carrots
2 packets McCormick's Taco Seasoning
2 tbsp. Mrs. Dash Seasoning Blend
1 tbsp. Sugar
1 Bay Leaf
1 26 oz. can Ranch Style Beans
1 32 oz. can Diced Tomatoes
1 8 oz. can Mild Rotel
2 tbsp. Worcester Sauce
1 tsp. Chipotle Tabasco (or to desired spiciness)
2 cups frozen Corn
1/4 cup Cilantro or Parsley
2 boxes Beef Stock
Salt to taste
Your favorite Taco Toppers

Over medium-high heat, in a stock pot, brown ground meat. In a colander, strain fat, and return meat to pot. Add onions, garlic, and carrots to the meat and saute for about 5 minutes. Season the mixture with Taco Seasoning, Mrs. Dash, sugar, bay leaf, Tabasco, and Worcester Sauce. Combine well with diced tomatoes and Rotel. Add 2 boxes of beef stock and stir well. Add frozen corn, and Ranch Style Beans. Bring to a boil, cover and reduce heat to a simmer. Cook for 30 minutes, stirring occasionally. During the last 10 minutes, add cilantro and remove the bay leaf. Taste for salt.

Add your favorite taco toppings to individual bowls of soup: tortilla chips, guacamole, tomatoes, cheese, onions, or sour cream (you get the idea!).
Serve with Green Chili Cheddar Cornbread.

Green Chili Cheddar Cornbread
This cake-like cornbread is sweet, savory, cheesy, and moist.

2 boxes Jiffy Corn Muffin Mix
2 Eggs
2/3 cup Milk
1 cup Frozen Corn
1 small can Mild Green Chilies
3 large handfuls of Sharp Cheddar Cheese, shredded
2 tbsp. Bacon Grease or melted Butter

Preheat oven to 375°.
In a medium-sized mixing bowl, combine all ingredients and stir well. Batter will be a bit lumpy. Allow to sit for 10 minutes to rise slightly. Grease a cast iron skillet, and add batter. Bake for 28-30 minutes, or until golden brown and a toothpick can be removed clean. Let cool for 10 minutes, slice and serve warm with butter.