TACO SOUP

By LindaW1955

Servings 16; Serving Size 1 cup (327g); Calories 250; Calories from fat 80; Total fat 9g; Cholesterol 45mg; Sodium 1120mg; Carbohydrate 28g; Dietary Fiber 7g; Sugars 5g; Protein 19g.
PENZEY'S
Make 1/2 recipe, use 2 cans of beans, 1# ground beef

Ingredients

• 1 15-oz. can red kidney beans
• 1 15-oz. can black beans
• 1 15-oz. pinto beans
• 2 lbs. ground beef
• 8 TB. TACO SEASONING (1/2 Cup)
• 11/2 Cups water
• 1 medium sweet onion, finely chopped
• 1 24-oz. jar chunky salsa (mild, medium, or hot-Laura uses medium)
• 1 28-oz. can crushed tomatoes
• 2 Cups fresh/frozen corn kernels
• 4-6 Cups water
• 1/2-1 Cup sour cream
• 1/2-1 Cup shredded cheddar cheese

Preparation

Step 1

Soup: Drain and rinse the beans in a colander and set aside. In a large skillet, brown the ground beef over medium-high heat for 10-12 minutes; drain well. Add the TACO SEASONING and water and stir to blend. Reduce the heat to medium-low and cook until the sauce thickens.

In a large stock pot, combine the taco-seasoned beef, onions, salsa, crushed tomatoes, beans and corn. Add water until the soup is the desired consistency. Bring soup to a boil, reduce heat, and simmer for 30 minutes. Top individual servings with a dollop of sour cream and a sprinkling of shredded cheddar cheese.