Mexican yumminess!

Taco soup

1 28 oz can crushed tomatoes

1 bag browned hamburger

1 med onion

1 can corn with juice

1 can kidney beans

1 taco seasoning packet

Mix together in pot and serve with cornbread and taco toppings

Chicken Enchilada Soup

Ingredients

1 pound skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1/2 cup diced onion

1 clove garlic, minced

1 quart chicken broth

1 cup masa harina (corn meal flour)

3 cups water, divided

1 cup enchilada sauce

2 cups shredded Cheddar cheese

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon ground cumin

Directions

In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.

Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.

In a bowl, whisk together masa harina (corn flour) and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.

Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

You can serve this with toppings like cheesy chips, tomatoes, corn, salsa, sour cream, more cheeses... etc!

Lindquist Cornbread

6T white cornmeal

2 c bisquick stir these three together

1 c sugar

Add 2 eggs, 1 c milk, 1/2 c melted butter

Pour into greased 9x13. Bake at 350 for 25-30 min.

Black Bean and Corn Salsa

A friend of mine made this and brought it to a lunch bunch activity. I usually shy away from things like this for fear of too much spiciness or too much onion or too much...you get the idea. This smelled pretty good so I decided to give it a try and then I couldn't stop. My friend was nice enough to let me take some home. This is very tasty.

1/2 large sweet onion, chopped

1 green pepper, chopped

1 tbsp minced garlic (a little less than a tbsp from the garlic in a jar)

1 lb roma tomatoes, chopped

15 oz can black beans, drained

15 oz can black eyed peas, drained

15 oz can corn, drained

16 oz bottle Zesty Italian Dressing

1/2 tsp coriander (opt)

chopped green onions to tase (opt)

chopped jalepeno to taste (opt)

Mix and refrigerate 4 hours. Serve with corn chips or lime chips. (I put in about 2 green onions and no coriander or jalepeno.)