Taco Soup

Good morning WEEC listeners!!  Todays recipe will warm your heart AND your tummy on this cold Fall morning.  I'm also posting the Cranberry Apple Bread I mentioned on Monday's segment. (I got distracted & forgot to post)  :-)

TACO SOUP
1 lb. ground beef, browned and drained
1 pkg. taco seasoning mix
chopped onions and peppers, to taste
1 pkg. ranch dressing mix
1 (16-oz.) can whole kernel corn grated cheese, for garnish
3 (16-oz.) cans pinto beans, undrained
3 (16-oz.) cans stewed tomatoes, undrained
5-6 c. water
grated cheese, for garnish
In a large pot,brown ground beef with onions and peppers. Drain well. Add the rest of the ingredients, breaking up stewed tomatoes into small pieces. 
Simmer for 20-30 minutes. To serve, top with cheese if desired. Makes 2 1/2 quarts soup.

Note: I am always on the lookout for easy recipes that reheat and freeze well. This soup fits the bill and is even better the next day.


APPLE CRANBERRY BREAD
2 eggs 
1/2 tsp. salt
1-1/4 c. sugar 
1/2 tsp. baking soda
1-1/2 tsp. baking powder
2 T. canola or vegetable oil 
1/4 c. pineapple juice
1-1/2 c. all purpose flour
2 c. tart apples, peeled and chopped

1 c. fresh or frozen cranberries

1 tsp. ground cinnamon 
1/2 c. walnuts

In a mixing bowl, beat the eggs,sugar, and oil. Combine the flour, baking powder, 

cinnamon, salt, and baking soda. Add to egg mixture until just combined. 

Add 

pineapple juice and stir in the apples, cranberries and nuts. Spray an 8 in. x 4 in. loaf 

pan coated liberally with non-stick cooking spray. 

Bake at 350° oven for 50-60 minutes or

until a toothpick inserted near the center comes out clean. Cool for 10 minutes before 

removing from pan to a wire rack to cool completely. Run a knife around the edges of the pan before removing.  Yield: 1 loaf or 6-7 mini loaves

Note: This loaf freezes well and can also be baked in smaller individual loaf pans.
Decrease the baking time to 25-30 minutes, but test for doneness before time allowed 

and adjust baking time as needed. Wrap well in plastic wrap and place in a freezer bag

for up to 2 months. Be sure to label and date your baked goods.

The amount of pineapple juice required in this recipes is about the amount one can drain off a can of pineapple chunks.  When I open a can for another recipe, I freeze the drained juice to use in this bread.