Taco Soup with Cornbread/Raspberry Butter

Taco Soup with Cornbread/Raspberry Butter
1 lb. ground beef (**sale** $1.79/lb.)
1 medium onion, chopped
1 packet taco seasoning (**sale** $0.29 each)
1 packet Ranch salad dressing (**sale** $0.29 each)
1 can (8 oz.) tomato sauce (**sale** $0.19)
1 can (14.5 oz.) can petite diced tomatoes (**sale**$0.49)
1 can (15 oz.) kidney or pinto beans (**sale** $0.49)
1 can (15oz.) chili beans (**sale**$0.49)
1 can (15oz.) refried beans (**sale** $0.49)
1 can (15 oz.) whole lernel corn (**sale** $.49)
1 cup water
1 yellow cake mix (**sale**$0.89) and ingredients called for on back of box
2 boxes jiffy corn bread and ingredients called for on back of box
Eggs (**sale** 18 ct. $2.29)
½ cup butter (**sale** Meadow Gold $2.69)
¼ cup powdered sugar (**sale** $1.09)
2/3 cup frozen raspberries, thawed (**sale** 3/$10.00)

Brown ground beef with onion until beef is no longer pink. Drain well. In a large soup pot, combine all ingredients and bring to a simmer over medium heat. Reduce heat to low and simmer 20 minutes. Serve with Cornbread and Raspberry Butter. (Recipe below)

Preheat oven to 350 degrees. Combine cake mix, cornbread mixes and all ingredients called for on the back of all boxes. Combine well and pour batter in a greased 9×13 inch baking dish. Bake for 45-50 minutes or until toothpick inserted in middle comes out clean.

Combine all ingredients in a food processor and mix until smooth. Store in the refrigerator for up to 3 days.

Taco Soup $5.80

Cornbread $4.07

Raspberry Butter $3.79

Meal Total: $13.66


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