Crock-Pot Taco Soup and Green Chile Corn Bread

Crock-Pot Taco Soup and Green Chile Corn Bread...YUM!!

Since my husband has been working out of town for the past few months, I haven’t been doing a lot of home cooking for just myself. Now that he is home I’m ready to start using some of the wonderful wedding gifts we received and start experimenting with fun recipes!! A few weeks ago he had mentioned a crock-pot taco soup recipe a friend posted on Facebook. I have been wanting to use my new crock-pot, and soup sounded like a perfect idea for the rainy week we have been having!! To go along with the soup I found a recipe for cornbread online and then made some modifications of my own!! According to my husband it was “the best corn bread EVER!!” so I must have done something right. 🙂 Here are the recipes!!

I used this recipe found at,

http://allrecipes.com/Recipe/Absolute-Mexican-Cornbread/Detail.aspx?evt19=1

***Absolute Mexican Cornbread***

Original recipe makes 6 servingsChange Servings
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

Directions-

  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
  3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
  4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

I didn’t have any monterey jack cheese, or can-cream style corn so I had to improvise with no time for a trip to the store!! I used 1 cup of mexican mixed cheese instead of the two types listed here, and I used two 4oz cans of Hatch diced green chiles (not drained) to make up for not having the corn. l also added about 1/4 cup of water to the mix!! It turned out so moist and delicious!!

For the Taco Soup, I used this recipe and added a 4oz can of diced green chiles to it!!

CROCKPOT TACO SOUP

Ingredients
1 lb Ground Beef, cooked and drained
1 can corn
1 can Great Northern Beans(white)
1 can Black Beans
1 can Red Beans
1 can Diced Tomatos
1 Hidden Valley Ranch packet
1 Taco seasoning packet
2 cups water
Tortilla Chips
Sour Cream
Shredded Cheese

Instructions
Combine all ingredients in Crockpot except Tortilla Chips, Shredded Cheese and Sour Cream.
**Do not drain any of the cans. Stir and cover with lid. Cook on low 6-8 hours. Serve with tortilla chips, cheese and sour cream.

Hopefully you get a chance to try these out sometime and enjoy them as much as we did!! 🙂

Fall is in the Air!!

Fall is in the Air!!

Today was the first day I actually felt like Fall might be on it’s way here in Colorado. The entire day was filled with a glorious downpour of rain and perfect crispness in the air. The whole day felt so refreshing from the hot weeks we have been having!! I have already gotten myself a pumpkin spice latte, made a fall wreath, and did some fall painting. Needless to say, Fall is my favorite season. One of my favorite things about living in Colorado is how the aspen trees change!! I am counting the days until I can go on a beautiful mountain drive with the Mr. and take some fun pictures!! This a picture from a drive we took last year and it will have to do for now…Enjoy!! 🙂