Sharn Jean made a pot of Taco Soup and a batch of Cornbread Pancakes last night, and it really hit the spot. It was so good, I thought I would share.
2 pounds ground beef
1 medium yellow onion, chopped
1 package dry Ranch salad dressing mix
1-16oz. can Ranch style beans
1-16oz can pinto beans
1-10oz. can of Rotel Tomatoes
Fresh green chiles, to taste (chopped) or you can used a couple cans of canned green chiles. We use Hatch peppers which were roasted and frozen.
1 package dry taco seasoning
1 cup of whole kernel corn (add a 15 oz can if you like corn)
2 or 3 -16oz. cans petite diced tomatoes (depending on how much soup you want)
Brown Meat in stew pot, drain fat and add remaining ingredients. Cook over low heat until hot.
If you're not a purist like me, you can serve over Frito Corn Chips topped with Cheddar cheese.
1 cup self rising flour
1 cup milk (or buttermilk)
1 Tbsp. sugar (optional)
1/2 Tbsp. baking powder (you can leave this out, but it makes the cakes rise really nicely)
If you cannot buy self rising cornmeal and self rising flour in your area, use all purpose and add 1 tsp. baking powder, 1 tsp. baking soda and 1/4 tsp salt.
Combine ingredients in mixing bowl, mix well, and cook on hot griddle like you would ordinary pancakes. Serve hot topped with butter.