Tuesday, October 7, 2008

Taco Soup - recipe

In my opinion, this is a perfect fall soup recipe. It's yummy and hearty and kind of fun for kids to eat with chips and cheese. My kids gobble it up! Leftovers today for lunch, and there were protests that they didn't have enough tomatoes in their bowls. Strange kids! Enjoy!

From: Pauline Beange

1 1/2lb ground beef
1/2 C onion, chopped
1 cn (28oz) tomatoes (whole or diced)
1 cn kidney beans with juice
2 C frozen corn
1 C tomato sauce
1 pkg taco seasoning
2 C water
salt & pepper to taste
grated cheese & nacho chips for serving

Brown beef and drain. Combine all ingredients except chips and cheese. If using whole tomatoes, can whir them in a blender to disguise:-) Simmer 15-30 minutes. Ladle into bowls. Top with nacho chips and grated cheese and serve with sour cream if desired.

NOTE: Different kinds of beans can be used (black turtle, navy, pinto), and ground turkey can be used. I usually only use 1 lb instead of 1 1/2 lbs.

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