Taco soup

I hosted bunco at my house on Monday night.  Due to the weather and the National Championship game, we ended up not having enough people to play bunco {we ended up playing Catch Phrase instead}.  Not that it matters.  I could really care less about actually playing bunco.  

It was a pretty nasty day on Monday.  You really would have thought that Houston was getting hit by a hurricane the way the local news was covering the storms all day long.  I had the perfect meal for such a rainy, rainy day:  taco soup and cornbread.  I love this soup.  It is delicious and so EASY to make!  Everyone raved about it so I thought I'd share the recipe.  The chipotle ranch dip, cornbread, sangria, and cake balls all got good reviews, too!  Success!

Taco soup:

1.5 - 2 pounds extra lean ground beef (so that I don't have to drain it)

1 onion, diced

28 oz. can diced tomatoes

1 can rotel tomatoes

2 cans pinto beans

1 can whole kernel corn

1 package taco seasoning

1 package dry Ranch dressing mix

Cook beef and onion until beef is no longer pink.  Drain beef if you need to.  Add all other ingredients (don't drain any of the cans).  Simmer at least 15 minutes.  That's it!  Told you it was easy!

My cake balls.  They didn't turn out too pretty.  At all.  Good thing I bought the little wrappers.  I picked the best ones to set out, and Jason and I are eating the rest {well, mainly Jason.  I've never seen him eat sweets so fast.  Except maybe monster cookies}.  I watched a you tube video on making cake balls after I made them so maybe next time I'll do a little better.  I think my icing was too thick.  Do any of you have tips on making thinner icing???