Thursday, October 28, 2004

Time for Taco Soup

OK, let's take a break from the hand-wringing and agonizing over the upcoming election, and share a good recipe.

I made chili the other night, and got good reviews from hubby, friend Ray, and Chad, the teenaged boy who lives with us. But I could have made this wonderfully delicious, warming and filling yet low-fat soup recipe given to me by my friend Esther. I've made, and enjoyed it several times. Add a salad, a bag of tortilla chips and/or a pan of steaming cornbread, and you've got yourself a great autumn meal.


1 pound very lean ground beef
1 cup chopped onion
1 large can Mexican-style Ro-Tel Tomatoes
1 can pinto beans
1 can black beans
1 can chili beans
1 can corn
1 packet Taco seasoning mix
1 packet Ranch style dressing mix

Brown the beef with the chopped onion; drain. Add other ingredients; DO NOT DRAIN beans and corn.

Cook and simmer until all the flavors are nicely mixed. You might want to serve with some shredded cheddar for sprinkling over the top.

You could also make this in the crockpot (brown the ground beef first, of course), and come home from work or church to a ready-made meal.

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