Monday, January 30, 2006

Still Soup Weather: TACO SOUP

Today I made one of my family's favorite soups. We'll eat it again later in the week, and it's great leftover. Doubled, you can serve a crowd.


Brown together:
1 1/2 lbs ground beef
1 medium onion, chopped

28 oz crushed tomatoes
1 can stewed tomatoes
8 oz tomato sauce
1 can corn
1 can pinto beans
1 packet taco seasoning (I use mild, sone like hot & spicy)
1 or more cups water

Serve with shredded cheese and corn chips.

I promise your family will love it!

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