Taco Soup and Smoked Paprika Cornbread

A friend of mine excelled at Crock Pot cooking. She has moved away, but left me one of her fabulous recipes. I have made some substitutes based on our family's taste, but her original recipe was my inspiration!





Taco Soup-

2 cans Ranch style beans
1 can Ranch style black beans
1 pound ground beef
2 tsp minced garlic
1/2 onion, finely chopped
1 tsp ground cumin
1 tbsp dried parsley
1 tbsp dried oregano
1/2 tsp chili powder
1 tsp salt
1 tsp pepper
2 packets ranch dressing mix
2 cups frozen corn

Brown ground beef with garlic, onion and spices. Mix in crock pot with the cans of beans and ranch dressing mix. Do not drain the beans! Add the corn and enough water to cover the beans and meat mixture.

Cook on low for 8 hours or high for 3-4. I have a 5 quart crock pot, so adjust to fit yours.

You can brown the meat in regular taco seasoning, from the packets, but we have found we prefer homemade mix. Also, you can use 3 cans of chili beans in mild sauce, which is what the original recipe calls for, if you like.

This is even better the next day!



Smoked Paprika Cornbread

1 1/4 cups all purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp parsley
1 tsp chili powder
1 tsp ground white pepper
1/4 cup melted butter
1 egg, beaten

Heat oven to 400. Grease an 8 or 9 inch pan, or a muffin pan, or a couple mini muffin pans. (Great for kids!) Combine dry ingredients. Stir in milk, butter, and egg until dry ingredients are just moistened. Pour batter into prepared pan. Bake 20 - 25 minutes for cornbread, 15-20 for full-sized muffins, or 10-15 for mini muffins.

These were tastier than normal cornbread! The smoked paprika gave it a little something different, and it was fabulous with melted butter and mouthful of taco soup. The boys loved the small size, and I liked that I could have more than one and not feel guilty! Not too bad. :-)