Friday, December 18, 2009

Taco Soup

This recipe was contributed by Marie Newman via Sarah McKenna.  Marie's comments are below the recipe.  Bon appetite!
Taco Soup

3/4 lb ground beef
1 medium onion, chopped
1 (28 oz) can crushed tomatoes
1 (16 oz) can kidney beans, undrained
1 (16 oz) can whole kernel corn, undrained
1 package taco seasoning

corn chips
grated Cheddar cheese
sour cream

In large soup pot, brown ground beef and onion.  Drain.  Stir in tomatoes, beans, corn, and taco seasoning.  Simmer 1/2 hour, uncovered.  Serve topped with chips, cheese, and sour cream.

So easy and yummy!  Sometimes I brown the beef and onion over the stove and then throw it in the crock pot for four hours if I have a minute in the middle of the day.  That way you don't have to watch the simmer and worry about the bottom scorching.

1 comment:

Sara Lee said...

I love this soup. I use a can of refried beans and it makes it really thick and hearty.