Taco Soup with Broccoli Cheese Cornbread

Hello All and happy Tuesday!  Keep your chin up the week won't last forever, I promise!  LOL.  Today I'm sharing two recipes that go together very well.  They are from the Out Here Cookbook from the Tractor Supply Co.  Hope you enjoy.

Broccoli Cheese Cornbread

1 box Jiffy corn muffin mix

1 stick margarine, melted

1 10-oz. box frozen chopped broccoli, thawed

3 eggs

1 small onion, chopped

3/4 cup cottage cheese

1/2 Tablespoon salt

1/4 cup milk

1 cup cheddar cheese

1/2 cup mozzarella cheese

Mix ingredients well.  Bake in medium, well-greased iron skillet at 350° for 30-40 minutes.

Taco Soup

1 can pinto beans, not drained

1 can kidney beans, not drained

1 can whole kernel corn, not drained

1 can diced tomatoes, not drained

1 can Ro-Tel tomatoes, not drained

1 can water

1 pkg taaco seasoning

1 pkg dry ranch dressing

1 lb hamburger meat, cooked and drained

Mix all ingredients and cook in crock-pot for 7 hours on low.  

Serve with sour cream, cheese, or taco chips.  (I used Greek Yogurt in place of the sour cream)