Taco Soup
Mary Drozdowski - Anchorage, Alaska - 2006
- 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
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.
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.