Corn Palace Recipe

Mitchell, S. D. Corn Palace

South Dakotans raise a lot of corn, eat a lot of corn, tell a lot of corny jokes and even decorate with a lot of corn.

For 120 years the residents of Mitchell, S. D. have covered the outside of their Moorish-style civic center with a series of unique corn tableaux.

One of many corn-made panels that surround the corn-covered building.

It is the world's only Corn Palace and is a sight to see. You can see and read about it at http://www.blogger.com/blogger.g?blogID=1582242476670334394#editor/target=post;postID=1765735349890853339. 

In all of those years, however, only rarely have they held a recipe contest. When corn is in season again I'll share some of the recipes but in the meantime, here's a recipe that doesn't require it. Won a first place for Karen Jorgenson, though, and it's a busy mother's delight: No prep, just throw it together and wait.

Aunt Bonnie's Taco Soup

 8 servings
1 lb. ground beef
1  15-oz can black-eyed peas
1  15-oz. can black beans
1  15-oz. can chili beans, with chili gravy
1  15-oz. can garbanzo beans
1  14 1/2-oz can Mexican-style stewed tomatoes
1  11-oz. can whole kernel corn (Mexi-corn) with sweet peppers
1  1.25-oz. package taco seasoning mix
Dairy sour cream
Salsa
Tortilla chips

In a 4-qt. Dutch oven cook ground beef until brown and drain the fat. Add  undrained cans of vegetables, add taco seasoning and stir until well mixed.

Bring soup mixture to boiling, reduce heat, cover and simmer for 1 to 2 hours, stirring occasionally.  Serve with sour cream, salsa and chips.

Crock pot directions:
Brown beef, drain and place in a 3 1/2 or 4-quart cooker. Stir vegetables and seasoning in, cover and cook on low heat for 6 to 8 hours, on high heat for 3 to 4 hours.