Thursday, October 15, 2009

Taco Soup

Today is a rainy, cold fall day so Zachary and I decided to make some Taco Soup. It's super easy, healthy and almost better as a leftover. Enjoy!

P.S. Ignore my messy countertops...


16 oz. can chili beans
16 oz. kidney beans
16 oz. can black beans
8 oz. can tomato sauce
15 oz. can diced stewed tomatoes
16 oz. can whole corn
16 oz. creamed corn
pkg. taco seasoning
1 Tbsp. chili powder
1 lb. ground beef
1 onion, chopped
1 sm. can chopped green chilies (I omit these because I do not like hot or spicy)

Do not drain any of the canned foods. Add all ingredients to a crock pot and add taco seasoning to the soup. Brown the ground beef in a pan with the chopped onion and add this combination to the crock pot. Simmer for at least a couple of hours. Serve warm and garnish with optional toppings: shredded cheese, sour cream, tortilla strips (cooked in frying pan with olive oil and grated parmesan cheese). Another idea: Eat with large Fritos chips.

1 comment:

  1. I bought some large frito chips at the store yesterday with the intent of trying this out - sounds yummy. Carina wants to know if you can send Z down to give her Sous Chef lessons. Also, do you follow Kristen's new blog? She posted a taco soup recipe just a few days after yours!