Tuesday, October 25, 2011

Soup Week: Taco Soup

Soup-er Soup Week Continues!! Today, a house favorite, Taco Soup.  You'll love how simple this is, and it also freezes well, so make a double batch!
Taco Soup
(From Cub Foods Flyer)

1 Pound Ground Beef
1 Cup Chopped Onion
1 Packet Taco Seasoning
3 Cups Hot Water
1 (15 oz) Can Tomato Sauce
1 (14.5 oz) Can Diced Tomatoes (preferably the kind mixed with green chiles)
1 (15 oz) Can Black Beans
1 (15 oz) Can Whole Kernel Corn
1 (4 oz) Can Diced Green Chiles
1 Cup Small Shell Pasta

1. In a large pot cook and crumble beef with onions until no longer pink.  Drain.
2. Add remaining ingredients, bring to a boil. Reduce heat and simmer until the pasta is cooked.  About 10 minutes.
3.  If desired, top with shredded cheese, crushed tortilla chips or sour cream.  Or hey, just eat it as is, totally delish no matter what you choose!

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