Wednesday, March 6, 2013

Taco Soup

2 cans corn
2 cans dark red kidney beans
2 cans Mexican style stewed tomatoes
1 lb. ground beef
1 envelope taco seasoning

In large pot/sauce pan brown ground beef. Add taco seasoning and stir. Add corn, kidney beans and tomatoes. DO NOT DRAIN JUICE.
Mix well and heat through. Serve with sour cream, shredded cheddar cheese and tortilla chips.

*** I like more liquid than this recipe provides. I add about 1/2 can of water using the kidney bean can.

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