Taco Soup

Taco Soup

2 lbs hamburger meat

1 medium chopped onion (can use dehydrated onions)

2 cans kidney beans

2 cans black beans or pinto beans, rinsed and drained

2 cans whole kernel corn

2 large cans stewed diced tomatoes (can use Mexican style)

2 small cans tomato sauce or 1 large

1 package taco seasoning mix (optional)

1 can black olives, sliced or quartered

Brown hamburger and onion in large soup pot or crock pot

    

Add all the other ingredients, do not drain the vegetables

     

Simmer for an hour or two

Serve over Fritos corn chip or crushed tortilla chips

with shredded cheese, sour cream and salsa on the side

Recipe freezes well

Mom's Zucchini Bread

adapted from allrecipes.com
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Ingredients

• 3 cups all-purpose flour (you can do 1/2 whole wheat)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1/2 cup butter 
• 1/2 cup of light olive oil or vegetable oil
• 1 cup white sugar
• 1 1/4 cups of brown sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini (do not drain)
• 1 cup chopped walnuts (optional)

Directions

1. Grease and flour 4 - 5 x 3 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, butter, vanilla, and sugars together in a large bowl. Add mixed ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 mins,or until tester inserted in the center comes out clean. Cool in pan on rack for 10 minutes. Remove bread from pan, and completely cool.

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