Wednesday, February 4, 2009

Homemade Taco Soup from Rachael's Kitchen

This homemade soup is a fast and easy recipe. When you are in a rush, the flavor and nutrition says it all, a couple of bowls later and your set. As this is my sister's recipe, I'd like to say thank you for letting me use it on my blog. Enjoy!

This seems more like a Mexican chili to me, so the longer you cook it (on low), the more the flavors build. No need to add seasoning, the ingredients do it for you.

Brown 1-2 pounds of ground beef with dried or minced onions.

Add 1-2 cans of diced stewed tomatoes, 1-2 cans corn or 8-16 oz of frozen corn, 1-2 cans of Rotell's diced tomatoes and green chilies, and up to 4 cans of beans (up to 32 oz of cooked beans). Rachael uses black, pinto, red, and kidney. Cook until hot and bubbly.

Don't forget to top with grated cheese, sour cream, and tortilla chips.
What other items do you add to your taco soup?

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Nichole said...

That looks delicious! What a cute pic of Rachael too!

rachaelandjoseph said...

that looks better than when I make it. good job.

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