An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Sunday, November 2, 2008

Taco Soup

Not quite chili, not quite tortilla soup. This freezes EXTREMELY well, so double it up and freeze half. Use the leanest ground beef available, and this is actually pretty good for you. The ingredients can be kept on hand for an impromptu football party meal.

Skip the jalapeno if you don't like it spicy. Don't add any salt to this soup, as the seasoning mixes can run on the salty side.

Taco Soup
1 pound ground beef (I use sirloin)
1 package taco seasoning (I get hot)
1 package ranch dressing mix
1 can of diced tomatoes (I like to use the Mexican style)
1 can of mild green chiles
1 c. frozen corn
1 can of jalapenos or 1/2 fresh jalapeno, seeded and minced
1 can of kidney beans
2.5 cans of water
2 tsp. cumin

tortilla chips
shredded cheese
sour cream

Brown the ground beef in a soup pot. Add seasoning mixes, cumin and all other ingredients. Simmer for about 30 minutes. Serve with desired toppings.

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