Soul Food

Taco Soup with Cornbread

Ingredients for Taco Soup:

  • 1 pound ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained
  • 1 can (15 ounces) diced tomatoes
  • 1 can (4 ounces) diced green chilies
  • 1 packet taco seasoning mix
  • 2 cups beef or vegetable broth
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro, tortilla strips

Ingredients for Cornbread:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 egg

Instructions for Taco Soup:

  1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Add the diced onion and minced garlic, and sauté for a few more minutes until the onion is translucent.
  2. Add the kidney beans, black beans, corn kernels, diced tomatoes, diced green chilies, taco seasoning mix, and beef or vegetable broth to the pot. Stir well to combine.
  3. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20-30 minutes to allow the flavors to meld together. Stir occasionally.
  4. Taste the soup and season with salt and pepper as desired.
  5. While the soup is simmering, you can prepare the cornbread.

Instructions for Cornbread:

  1. Preheat your oven to 400°F (200°C). Grease a baking dish or cast-iron skillet.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, melted butter, and egg.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
  5. Pour the cornbread batter into the greased baking dish or skillet.
  6. Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Remove the cornbread from the oven and let it cool for a few minutes before slicing.

To serve:

  1. Ladle the hot Taco Soup into bowls.
  2. Slice the cornbread into squares or wedges.
  3. Serve the Taco Soup alongside the cornbread, allowing guests to add their preferred toppings such as shredded cheese, sour cream, diced avocado, chopped cilantro, or tortilla strips.

Enjoy the comforting flavors of Taco Soup with a side of warm and delicious cornbread!

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