Taco Soup To-Go

1 lb browned ground meat
1 pkg ranch dressing mix
1 pkg fajita seasoning mix
3 cans pinto beans
1 family size can corn (drained)
1 can chili beans
1 can stewed tomatoes
1 can Mexican stewed tomatoes
1 can Rotel

Throw everything in a crock pot, stir and cook on high for about two hours. This is a really easy recipe, my favorite kind. Now, here's what I do differently...My husband doesn't care for tomatoes so I take both cans of stewed tomatoes and the Rotel and blast in my blender for a few seconds. It doesn't take long at all and he doesn't even know their in there...sneaky huh? He also doesn't care for soup, picky right? So for this little quirk I drain his soup and serve with tortilla chips for a thick and hearty "taco dip." Now, for the to go factor I put a cup of soup in a mason jar (my new obsession) and top with half a cup of cornbread batter. I use Marie Calendar's it is quick, moist, and yummy. Plus, all you have to add is water. Bake in oven following the directions for corn bread muffins. Insert a toothpick to see if the cornbread is done and screw lids on to prevent spilling. Lastly, I called my delivery boy, Colton and his sister Ashley-Pie, to come pick up my picnic basket and take jars to everybody on the farm(my parents, grandparents, and my aunt, uncle, and two children). I had plenty to share plus I have four lunch size servings left too.