Taco Soup

This recipe came from a family cook book, and I have made it many times! It is great when you need a fast dinner!

1 lb. ground beef
1 pkg. Ortega (or other gluten free brand) taco seasoning
1 pkg. dry Ranch dressing mix
1 can whole corn
1 can chili beans
1 can Ro-tel
Shredded cheese

Brown ground beef in a soup pot, and drain. Add in taco seasoning and Ranch mix. Stir. Add corn, chili beans, and Ro-tel, then stir to combine. Heat through. Serve topped with shredded cheese.

Make Ahead Breakfast Casserole

This recipe was served the morning of my cousin's wedding. I loved it so much that I asked for the recipe, and have made it many times!

6 slices of bread
1 lb. sausage
1 1/2 C cheddar cheese
6 eggs
2 C half & half
1 tsp. salt
margarine

Cut crusts off of bread. (I don't always do this part.) Spread margarine on both sides of bread. (I usually only do one side.) Place bread in a greased 9x13 dish. Cook sausage and drain on paper towels. Spread over bread. Sprinkle with cheese. Combine eggs and 1/2 & 1/2 and pour over sausage. Cover and chill overnight. Remove 15 minutes before bake time. Bake, uncovered, 45 minutes at 350.

Cornbread

This recipe is from a family cook book. I like to serve this with my potato cheese soup, which is also on my recipe blog. I don't always use an iron skillet to prepare this, but when I do, the crust turns out much crispier and better!

1C cornmeal
1/4 tsp. salt
2 eggs
1C milk
1/2 tsp. soda
1 small can cream style corn
3-4 jalapeno peppers, cut into pieces (I leave this out...or just put in a tiny bit)
1/4 C grated cheese
1/4 C vegetable oil

Preheat oven to 350. Pour oil into a skillet and heat while preparing other ingredients. Mix meal, salt and eggs. Beat well. Add milk with soda. Add corn, peppers, and 1/2 of cheese. Remove oil from oven, pour hot oil into meal mixture, and mix together. Pour combined mixture into skillet and sprinkle with remaining cheese. Bake 45 min. at 350.