by Joan Mccord

Created on: August 18, 2008   Last Updated: March 05, 2009

This crock-pot tortilla soup is easily prepared in 15 minutes in the morning and left to slowly cook throughout the day.

Beef, corn, and beans blend into a satisfying soup filled with Southwestern flavor and hartiness. Crushed tortilla chips add body and character.

At dinner time, Corn Bread with Rajas and a large salad of lettuces and fruit easily complete the meal in record time and with a minimum of bother.

Makes 16 cups

Ingredients:

1 pound ground beef
1 cup chopped red onion
1 package taco seasoning mix
1 envelope Ranch dressing mix
1 cup crushed tortilla chips
1 (15.25-ounce) cans whole kernel corn, including liquid
1 (16 ounce) can pinto beans, including liquid
1 (15-ounce) can black beans, including liquid
2 (10-ounce cans) chili-style diced tomatoes with green chiles, including liquid
1 (12-ounce) can light beer

Toppings: Shredded Cheddar cheese, sour cream, tortilla chips, chopped cilantro

Method:

* Cook beef and onion in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink; drain.

* Combine meat mixture, 1 cup water, taco seasoning mix, and remaining ingredients in a 5 quart slow cooker.

* Cover and cook on LOW 5 to 6 hours.

* Serve with desired toppings.
QUICK AND EASY CORN BREAD WITH RAJAS

Rajas are delicious strips of roasted peppers. They are best when roasted over an open flame, but are available in super markets in jars. Choose peppers packed in oil rather than vinegar. This corn bread is also delectable with fresh peppers sliced and sauted along with the onions. A few red pepper flakes will kick up the heat.

Ingredients:
1 Medium onion, sliced thin and sauted until golden brown in 2 tsps butter or olive oil
Equal amount of pepper strips.
1 recipe corn bread from a mix (Jiffy Corn Bread Mix is fine).
Method;
* Fold onions and peppers into corn bread batter, and bake according to package directions.
Serve immediately.

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