Taco Soup (beef or chicken) |
| Name: |
Jackie Holer |
| Base: |
NAS Whidbey Island |
| Recipe: |
This recipe has been in my family forever. Its great for cold days and is always a hit at an function or event. My husbands asks for it every time he gets back from deployment!
What you will need:
24 Corn Chips
2 Green Onions, chopped
12 Olives, chopped
8 tablespoon Sour Cream, non-fat works great
1/2 Cup Shredded cheese
1 packet Taco Seasoning Mix, 1.25 oz 30g
1 can Corn, drained can=14 oz 475ml
1 can Pinto Beans, drained and rinsed can=15 oz 500ml
1 Cup Beef Stock or Water
1 can Tomato Sauce, can=15 oz 500ml
1 can Pureed Tomatoes, can=28 oz 1L
1 med Onion, chopped
2 lbs Lean Ground Beef (or chicken if you prefer)
1. In a medium stock pot brown beef and onion, drain grease.
2. Add tomatoes, tomato sauce, water, beans, corn and taco seasoning.
3. Bring to boil, reduce heat and simmer for 15-30 minutes.
4. Top each bowl with three corn chips, 1 tablespoon sour cream a few sliced olives, green onions and a sprinkle of graded cheese.
Voila! A soup he will beg you to make, and its quick and easy! What more could you ask for? |
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