Taco Soup

February 13, 2008

I know everyone has this recipe, but this is how we like it best. The green chiles spice it up without overpowering the other flavors. We love to eat this on blizzardy days like today (where the rush hour traffic is still stuck on the freeway at 7:30 pm).

1 lb ground beef (or 1 cup cooked wheat)
1 small onion, diced (or about 1/4 c dried, chopped)
1 packet taco seasoning (or 1/4 cup)
2 cans corn
1 can kidney beans
1 can black beans
1 can garbonzo beans (chickpeas)
1 can petite diced tomatoes
1 can petite diced tomatoes with green chiles
2 small cans tomato sauce

Brown ground beef in large pot, drain. Add onion, cook 2-3 minutes until tender. Add remaining ingredients (all cans undrained). Simmer 30 to 45 minutes. Serve with cheese, sour cream, and fritos.

*To make this VEGETARIAN and a lot healthier, we substitute cooked wheat (whole or cracked) for the ground beef.  In which case, cook onions in a small amount of oil until tender, add all remaining ingredients and simmer 30-45 minutes.  Hubby actually likes it better made with wheat than ground beef.  And it’s so much cheaper!

*If you like onions but don’t want the hassle, just throw in some dried, chopped onions.

*In an effort to appease the allergic nursing baby/be healthier, we have been omitting the cheese, sour cream, & fritos. Still great.

*Not that there’s much need, but it would be easy to hide some pureed butternut squash or carrots in this without changing the flavor or appearance. Love to sneak in as many veggies as possible!

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!