My favorite flavor is taco.

A weekend without work is the best type.  J and I cram them full of as many activities as we possibly can since we don't have time to spend together during the week.  We looked at houses, went grocery shopping, ate a ton, organized, went to church (I'm proud of this one), watched the republican debate, ate some more, watched Harry Potter, had serious discussions, J got a hair cut, and of course, went on the River Walk!!  It was cold.  And windy.  Justin provided the commentary for the art that lined the walk, which was hilarious and probably shouldn't be shared due to the nature of the language and subject matter.

The mighty Mississippi!

This picture looks as chilly as it was.

Proof that we went on the River Walk.  I can't wait to do it again when it's a wee bit warmer.

And now onto the star of today.  Taco Soup!  I did not make it this weekend because it's too easy for a weekend when you don't have to work.  It takes 30 minutes max.  And it's delightful.  So delightful that it was gone in less than 24 hours.  [We really do eat a lot].

Taco Soup:

1 lb ground beef 

1 can pinto, kidney or black beans

1 cup frozen corn

1 can (14 oz.) petite diced tomatoes

1 little can diced green chiles

4 heaping Tbl. taco seasoning (I use Penzey's) or 1 packet of taco seasoning

1 32 oz. bottle of tomato juice

Garnish with: green onions, sour cream, cheese, or black olives if that's how you roll.

Eat with tortilla chips.  

Brown the meat and add in the tomatos and taco seasoning.  Then proceed to dump in everything else in the order of your choosing because you can't mess it up.  Let simmer until everything is heated through.  Grab your bag of chips and garnishes of your choosing [everything but cheese for me] and go crazy.

This is what happens when you love taco anything as much as we do...

Less than 24 hours.  I'll double or triple it next time so we can freeze it for lunches.