Taco Soup and Homemade Corn Bread Muffins :)

This is an EASY, CHEAP, and delicious combination! Healthy cornbread, and healthy taco soup! PERFECT for a cold and rainy day! (Or foggy like today!)

First, the Taco Soup

Nick got this recipe from Brittany at his office. Brittany, if you're reading this, thank you!!

Whatcha need:

1 lb ground turkey (Yes, you could use beef or chicken!)

1 packet taco seasoning

1 packet dry ranch seasoning (Hidden Valley)

1 can Original Rotel

1 can Petite Diced Tomatoes, rinsed and drained

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 can chicken broth

1 can yellow corn, rinsed and drained

Optionals:

Any kind of cheese for sprinkling

You could get sour cream if you want

Tortilla tips to crush over the top

Really, there isn't much to the instructions.

Brown your meat in some olive oil (I seasoned the meat with cumin, chili powder in salt, but you don't have to)

Then, add your taco mix and ranch seasoning:

Now, add everything else!

Let this simmer as long as you'd like. Meanwhile.... why don't you make some cornbread!?

Healthy Whole Wheat Honey Corn Bread

Whatcha need:

1 1/4 cup whole wheat flour

3/4 cup cornmeal

1/2 t baking soda

1/2 t salt

2 t Olive Oil

2 t Honey

1 egg

1 1/2 cup buttermilk

Mix your batter JUST until all is combined, don't over-mix or you risk dry bread!

Heap about 2 spoonfulls of mix into muffin tins (or a bread pan if you rather)

Pop in the oven at 450 degrees

In they go.....

Cook them about 12-15 minutes (watching them constantly after the 10 minute mark) until they are done and a toothpick inserted comes out clean.

Try to get them out of the pan/muffin tins as soon as possible to prevent them from continuing to cook.

Immediately wrap them in foil and keep warm for up to 3 hours until ready to serve with the soup.

Thats it! Dress up your soup, add a cornbread muffin, and enjoy :)

We sure did!