Taco Soup

1 pound ground beef

1 .25 oz package taco seasoning mix

1 can red kidney beans rinsed

1 can corn drained

1 can green chilies

1 can diced tomatoes

1 16 oz tomato juice

1 pound package corn chips

1 8 oz chedar cheese grated

1 pint sour cream

Brown hamburger, drain grease, sprinkle taco seasoning and stir well.  Combine beans, corn, soup, chilies, tomatoes and juices in a pot, adding the hamburger last.  Heat through and serve.  Top with corn chips, sour cream, grated cheese, and avocado.

Whipped Honey Butter

Ingredients

• 1 cup unsalted butter, room temperature (2 sticks)
• 1 cup honey
• 1 cup powdered sugar

Instructions

1. Whip butter on medium speed in a stand mixer with the paddle attachment for 3-4 minutes until light (can also use a hand mixer).

2. Slowly add in the powdered sugar, turning the mixer to low so the sugar doesn't fly everywhere.

3. Lastly, turn off mixer and pour in honey. Mix on medium speed for 2-3 more minutes until light and smooth.

4. If needed, use a rubber spatula to scrape down the sides of the bowl, the mix one last time.

   Serve with warm cornbread!

5. Store in an airtight container in the fridge for up to 2 weeks.

    

   Author Paige Jones