Taco Soup & Sour Cream Cornbread

Posted by on Wednesday, December 17th, 2008

Fall and winter bring a change of menu at our house.  As the chilly wind blows in from the north, a pot of soup is often simmering on the stove – its aroma promising to warm us from the inside out. 


Ann’s Taco Soup 

  • 2 lbs ground beef
  • 1 chopped onion 
  • 2 cans mild Rotel tomatoes
  • 3 cans drained kidney beans
  • 1 can drained shoe peg corn
  • 1 15 oz can tomato sauce
  • 1 can beef broth or 2 NO BEEF bullion cubes added with 3 cups water 

In a large skillet, brown beef with the chopped onion. 

Transfer beef to large pot.

Add Rotel, kidney beans, shoe peg corn, tomato sauce, and beef broth. Bring to a boil, and then reduce heat to simmer.  Simmer at least 30 minutes, or longer. 


This soup could be simmered in a crock pot on low for 4-6 hours.

To avoid MSG, I buy NO BEEF bullion cubes and add extra water to the soup in place of canned beef broth.  If using canned beef broth, you may desire to add 2-3 cups of extra water, depending upon how long you simmer the soup.

This soup is hearty, but not heavy and is a good alternative to chili.



MeMa’s Sour Cream Corn Bread

This is absolutely the best cornbread to serve with so many different soups.  It can be whipped up in no time, while the soup is simmering.  It could also be a meal by itself.  My taste buds would have never known about this bread, if it weren’t for my mother-in-law.  It’s another one of her recipes I could never do without.

Preheat oven to 425 degrees

Place 1 stick of real butter in 10” iron skillet.  Let butter melt as oven preheats and while you are preparing the batter.

In large mixing bowl add:

  • 1 cup sour cream
  • 2 eggs
  • 1 cup Martha White self-rising meal
  • ½ medium chopped onion (or use 1 Tablespoon onion powder if you’re in a hurry)
  • 1 cup cream style corn (I defrost a package of my fresh frozen garden corn)

Mix until mostly blended.  Batter will be lumpy.  Add half the melted butter to the batter, leaving the remaining half in the iron skillet.  Blend melted butter into batter.  Pour batter into the buttery iron skillet.  Cook for approximately 20-30 minutes until cornbread turns golden brown on top.  Serve warm.

Filed in Breads, Doughs, and Crusts,Soups and Salads | 2 responses so far

2 Responses to “Taco Soup & Sour Cream Cornbread”

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