Sweet Southern Comfort

I don't know how you did it where you came from, but in my neck of the woods (South Alabama, don't judge!) when someone you knew was really sick or someone passed away, food inevitably followed.  When my mom was diagnosed with cancer, our church put together almost a weeks worth of food just so we wouldn't have to worry about cooking for that time.  And let me tell you, Southern Baptist women are some of the best comfort cooks in the entire world!  There is also a very handy website online called www.TakeThemAMeal.com, in which you can coordinate seamlessly with others in your friends, family and community to take meals to those in need.  I'm not sure if it was started by southerners, but we sure use it!

So when someone I knew was sick, I knew I had to carry on the tradition of southern hospitality.  It goes without saying that you typically fix a "comfort food" kind of meal in this situation.  One recipe I had been dying to make, but hadn't had since I was in high school was Taco Soup.  My mom used to make it during the two weeks its actually cold in South Alabama.  But I remember it being very hearty and satisfying.  And I remembered it right.  Sorry, the picture isn't as nice as I would like it to be.  I'm still trying to figure out food photography!

Taco Soup

2 pounds ground beef

2 cups diced onions

2 (15 1/2 oz.) cans pinto beans

1 (15 1/2 oz. ) can pink kidney beans

1 (15 1/4 oz.) can whole kernel corn, drained

1 (14 1/2 oz.) can Mexican style stewed tomatoes

1 (14 1/2 oz.) can diced tomatoes

1 (14 1/2 oz.) can tomatoes with chiles (Rotel)

2 (4 1/2 oz.) cans diced green chiles

1 (4.6 oz.) can black olives, drained and sliced (optional)

1 ( 1 1/4 oz.) package taco seasoning mix

1 ( 1 oz.) package ranch salad dressing mix

corn chips, for serving

sour cream, for garnish

grated cheese, for garnish

chopped green onions, for garnish

pickled jalapenos, for garnish

 

Directions

 

Brown ground beef and onions in large skillet.

While beef is browning, open, drain and rinse the beans and corn, set aside.

Once browned, drain the excess fat, then transfer the

browned beef and onions to a large slow cooker or stock pot.

Add the beans, corn, tomatoes, green chiles, olives (if desired),taco seasoning, and ranch dressing mix.

Cook in slow cooker on low for 6 to 8 hours or simmer over low heat in stock pot for about an hour.

To serve, place a few corn chips in each bowl and ladle soup over them.

Top with sour cream, cheese, green onions and jalapeños!!

Enjoy...

I made cornbread muffins to go along with this dish.  Since it was a Mexican themed dinner, I decided to add cheddar cheese and jalapeños to the mix. 

Jalapeño Cheddar Cornbread:

1 box cornbread mix

1 cup cheddar cheese

2 tablespoons diced pickled jalapeños

Make cornbread mix according to box instructions.  When mixed together add cheese and jalapeños and stir again.  Spoon into individual muffin tins and cook as directed on box.  

Don't make the same mistake I did.   Mistrusting the instructions above, I thought that 2 tbsp of jalapeños was way too much.  But as you can see above, one tbsp just doesn't cut it.  Don't get me wrong, they were incredible, but I would have enjoyed a little more bite.  I used Jiffy brand cornbread, which is my absolute favorite.  The sweet cornbread mixed together with the pungent cheddar and spicy jalapeño was perfectly mouthwatering.  Added to the brawny flavors of the taco soup and this was a match made in heaven.  If you aren't a fan of sweet cornbread, you can adapt the recipe to your favorite kind, just follow the box instructions.

I'm so excited to drop this off at their door tomorrow, with a little note to let them know that dinner was on me and they didn't have to worry about it.  Do you do this?  I would love to hear your go-to comfort dishes.  

Until next time,

Guten Appetit!