Tuesday, January 11, 2011

Taco Soup

Yield 10 servings (2 1/2 quarts)

2 lb.  ground beef
1 medium onion, chopped
1 (28 oz.) can diced tomatoes, undrained
1 c. water
1 (15 oz.) can pinto beans
14 oz. frozen or canned corn
1 envelope (1/4 c.) taco seasoning

In a large dutch oven, brown beef and onion; drain. Add remaining ingredients. Bring to boil, reduce heat and simmer 5 minutes.

Recipe notes: I like to put the ingredients for this soup in the crockpot on Sunday morning and let it cook on low while we are at church. It is so nice to come home to a warm meal that is ready to eat. If we are having company, I double  it  and serve it with sliced bread and salad.


Worries go down better with soup.  ~Jewish Proverb

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