Taco Stew and Mexican Nut Cake

Taco Stew

From the kitchen of Annette Beard, Pea Ridge

2 lbs. ground beef

1 onion, chopped

1-2 cans chopped tomatoes & green chilies

1-2 cans whole kernel corn

1-2 cans chili style beans

1-2 cans black beans

1 can tomato soup

1 can water

1-2 envelopes taco seasoning

Brown ground beef with chopped onion. Drain.

Add all other ingredients without draining. Adapt to individual tastes - use chopped tomatoes or 1 can chopped tomatoes instead of tomatoes and chili, if a milder taste is preferred.

Cook on medium or place in crock pot.

Serve over corn chips and top with grated cheese, sour cream, olives and jalepenos, according to preferences.

Mexican Nut Cake

From the kitchen of Annette Beard, Pea Ridge

2 c. sugar

2 c. flour

1 c. chopped nuts

3 eggs

1 20-oz. can crushed pineapple

2 tsp. baking soda

Grease and flour a 13- by 9-inch cake pan. Preheat oven to 350°.

Combine ingredients and pour in cake pan. Bake at 350° for 45 minutes.

Icing:

1 8-oz. cream cheese

1 stick butter or margarine

1 lb. powdered sugar

Spread frosting on completely cooled cake. Top with additional crushed nuts, if desired.

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