Taco Soup & Corn Cakes

If there is one good thing in my mind about winter, it has to be soup. I love soup and could eat it every day! I am always on the lookout for new and flavorful soups, so when one of my husband's co-workers sent me this Taco soup recipe last week, I knew I had to make it asap! I have never even heard of Taco Soup, but the ingredients intrigued me enough to make it Sunday night, which is a day I never cook on. I decided to pair it with an old recipe I have for corn cakes, which are one of my husbands favorite sides to eat with any Mexican dish. This soup is hearty and flavorful, and it really hit the spot on a cold winter night!

Ingredients

1 lb ground beef OR ground turkey
1 large bottle V8 Hot and Spicy
2 cans white kidney beans, drained
2 cans chili beans, drained
1 can corn, drained
1 taco seasoning packet
1 ranch dressing seasoning packet


Directions

Brown beef (or turkey), and drain. Return back to pot. Place the V8, beans, corn, and seasonings all into the pot. Bring to a boil, then reduce heat to low. Let simmer for 1 hour.

Once finished, garnish with sour cream, shredded cheese, or tortilla chips.

Ingredients

1/2 c butter, softened
1/3 c masa harina
1/4 c water
1 1/2 c frozen, whole kernal corn, thawed
1/4 c cornmeal
1/3 c white sugar
2 tbs heavy whipping cream
1/4 tsp salt
1/2 tsp baking powder

 Directions

Preheat oven to 350 degrees.
In medium bowl, beat butter until creamy. Add masa harina and water. Beat until blended.
Using a food processor, process corn, but leave it chunky. Stir into butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to cornflour mixture. Stir to combine.
Pour batter into an ungreased 8x8 pan. Smooth batter and cover with aluminum foil. Place 8x8 pan into a 9x13 pan filled 1/3 of the way with water. 
Bake for 40 to 50 minutes. Allow to cool for 10 minutes before serving.