2 lbs. ground sirloin
1 onion, chopped (I shred mine)
2 cloves garlic, pressed (I use 4-5 cloves)
Fresh Cilantro, chopped
1 pkg. mild taco seasoning
1 pkg. Hidden Valley original dressing mix.
1 (16-oz.) can diced tomatoes with juice
1 can Ro-Tel tomoatoes and green chilies with juice
1 can pinto beans with juice
1 can black beans with juice
1 can corn, drained
½ lb. Velveeta cheese (try not to add too much, it makes it too thick)
Saute beef in Dutch oven. Add onion and garlic. Cook until done. Add seasonings. Add chopped cilantro and canned vegetables. Cut up Veleveeta cheese and melt into soup. (Make sure your fire is on low when adding the cheese, it burns on the bottom quickly.) Simmer for 1 hour. Garnish with sour cream and a spring of fresh cilantro.
3 c. self-rising flour
3 T. sugar
1 can beer
1 stick butter (Not margarine)
Mix ingredients together and put in stoneware loaf or bundt pan (I use bundt pan). Bake at 350 degrees for 45 minutes. Then pour melted butter on top and back additional 10-15 minutes.