Easy Taco Soup

• 
  
  2 pounds hamburger
  
• 1 envelope taco seasoning
• 1-1/2 cups water
• 1 can (16 ounces) mild chili beans, undrained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 can (10 ounces) diced tomato with green chilies
• 1 can (4 ounces) chopped green chilies, optional
• 1 envelope ranch salad dressing mix

Directions

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Yield: 6-8 servings (about 2 quarts).

Mexican Breakfast Casserole

12 white bread slices, cut into cubes 1 pound chorizo crumbled and cooked 3/4 cup grated sharp cheddar 3/4 cup fresco cheese 10 large eggs 2 cups milk or half and half 2 teaspoons dry mustard 1 teaspoon garlic salt 1 teaspoon hot sauce (i use red hot) Pepper Grease 9x13-inch glass baking dish.  Place bread in prepared dish.  Top with chorizo and cheeses.  Beat together eggs and next four ingredients.  Season with pepper.  Pour over chorizo mixture. (Can be prepared 1 day ahead. Chill.) Preheat oven to 350°F.  Bake casserole until puffed and center is set, about 50 minutes.  Cut into squares.