Taco Soup

1 to 1 1/2 lbs. ground beef or turkey, browned
2 cans diced tomatoes
1 envelope taco seasoning
1 can kidney beans
1 can black beans
small pkg. frozen corn
1-2 tsp. cumin
2 cups water or broth

Cook in a crockpot on low for 6-8 hours or in a large pan on the stove for 30-60 minutes.

Serve with shredded cheese or sour cream and either tortilla chips or cornbread.

Taco Bake (from Kendra Z.)

1 1/2 to 2 lb. ground beef, browned & drained
(2) 16 oz. can kidney beans, drained
1 lg. can tomato sauce (or enchilada sauce or pizza sauce...)
16 oz. sour cream
taco seasoning
2 c. shredded cheese
bag corn chips, crushed

Brown ground beef then drain. Add kidney beans, tomato sauce, taco seasoning & 1 c. cheese. Simmer for 5 minutes. Cover bottom of casserole pan with thick layer of corn ships, reserving 2 cups for topping. Pour meat mixture over chips and bake at 350 for 20 minutes. Spread on sour cream and top with remaining cheese and corn chips. Bake again just until cheese is melted.