Taco Soup
Mary Drozdowski – Anchorage, Alaska – 2006
Ingredients
- 1 – 2 cans (15 oz) Bush's Black Beans (low sodium)
- 1 – 2 cans (15 oz) Bush's Dark Red Kidney Beans (low sodium)
- 1 – 2 cans (15 oz) whole kernel corn
- 1 can (15 – 28oz) diced tomatoes
- 1 pound ground beef or turkey
- 1 package dry taco seasoning or ranch dressing mix
- 1 medium onion chopped
- Tortilla Strips
- Sour Cream
- Shredded Cheese
Instructions
- Brown ground beef and saute onion together in soup pot. Meanwhile, open cans of beans, corn, and tomatoes, but do NOT drain liquid from cans.
- Add seasoning mix to ground beef and combine.
- Add beans, corn, and tomatoes with liquids.
- Simmer for 30 minutes until hot.
- To Serve: Layer tortilla strips in pasta bowls. Ladle soup on top. Add dollop of sour cream and sprinkle with cheese.
Notes
BartClan Variations: Use highest quantities of tomatoes, corn, and one type of beans.
Allergy Variations:
1. Preservatives or Additives — Substitute 1-2 Tbsp homemade seasoning mix for taco or ranch seasoning.
2. Dairy — Eliminate sour cream and cheese Meatless Slow Cooker Variation: Pour all canned ingredients into slow cooker, using higher quantities. Stir in seasoning mix and sauteed onion, if desired. Cook on Low for about 2 hours.
1. Preservatives or Additives — Substitute 1-2 Tbsp homemade seasoning mix for taco or ranch seasoning.
2. Dairy — Eliminate sour cream and cheese Meatless Slow Cooker Variation: Pour all canned ingredients into slow cooker, using higher quantities. Stir in seasoning mix and sauteed onion, if desired. Cook on Low for about 2 hours.