Friday, October 13, 2006

Taco Soup

This is one our favorite soups to eat in the fall and winter. It's very filling and can be changed to used whatever beans you have on hand. Last night I only had one can of Mexican-style chili beans (Ranch Style Beans) so I added a can of pinto beans and a can of chick peas. We eat it with a small handful of Fritos, low fat cheese and low fat sour cream.


1 lb ground beef
1 large onion, chopped
3 (15 oz) cans Mexican-style chili beans, undrained
1 (14 oz) can whole kernal corn, undrained OR Hominy
1 (15 oz) can tomato sauce
1 (14 oz) can diced tomatoes, undrained
1 (4.5 oz) can chopped green chilis
1 (1 oz) envelope taco seasoning mix
1 (1 oz) envelope Ranch-style dressing mix

1. Cook beef and onions in a Dutch oven over medium -high heat until meat is browned and onions are tender, stirring until meat crumbles; drain off grease.

2. Stir beans and next 7 ingredients into beef mix; bring to a boil. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.

3. Spoon soup into bowls; top with desired toppings.

Toppings: corn chips, shredded lettuce, chopped tomatoes, sour cream, shredded cheddar cheese

***This would be very easy to do in the crockpot. Just brown your meat and onions ahead of time and freeze. In the morning, throw frozen meat/onions and all the ingredients in the crockpot on low. By the time you get home from work it would be ready! It does come together very fast though since everything is pre-cooked except for the meat and onions.

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