Thursday, January 10, 2008

Taco Soup

1/2 pound ground beef
28 ounce can of diced tomatoes
1 can whole kernal corn with liquid
2 C water
1 small onion
1 can Kidney beans undrained
2-3 TBSP Taco seasoning (I like a little more, personally. But this is a good place to start)

Brown the mean & onion in a pot and drain well. Put back and add remaining ingredients. Simmer for 15 minutes. Top with sour cream, cheese, and corn chips.

LEFTOVER IDEAS:I love to use leftover taco soup for my taco salad as well. I just drain almost all the brother and add another tablespoon or so of taco seasing. Grab your lettuce and fresh cheese, sour cream or dressing, and you are all set! This mixture freezes really well too, so we usually have taco soup one day, a few days later have taco salad, and then freeze the rest for another taco salad later.Another thing we do with our leftover mixture (once made ready for taco salad) is make some quick boxed Spanish rice and put the rice, beans, meat mixture and cheese on tortillas for ultimate burritos. Yummy!

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