Tuesday, September 8, 2009

Taco Soup

2 lbs. ground beef, cooked and drained
2 cans (12 oz. each) corn
2 cans (14 oz each) tomato sauce
2 cans (28 oz. each) crushed tomatoes
2 cans (14 oz. each) kidney beans
2 cans (14 oz. each) ranch-style black beans
1/2 cup taco seasoning
tortilla chips
grated cheese

Open all cans and dump in soup pot. Fill an empty bean can with water twice and pour in pot. Add cooked meat and taco seasoning. Heat, stirring occasionally, until hot and bubbly. Serve topped with tortilla chips and grated cheese. This recipe fills my big stock pot. For most people (with normal-sized families), halving the recipe will make plenty.

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