April 1, 2010

Taco Soup

I realize taco soup is nothing new or fancy - in fact, when I pulled out the ward cookbook tonight, there were 4 variations!  But none of them was exactly what I wanted.  So I made up my own and it was a hit!  The kids devoured it and it was so quick and easy to make.  If you go light on the toppings, it's a pretty healthy dinner, too (protein, fiber, veggies...).  Here's my recipe:

1 pound hamburger
1/2 onion, diced
1/2 green bell pepper, diced
1 28-oz can crushed tomatoes
2 16-oz cans dark red kidney beans (undrained)
1 16-oz can corn (undrained)
1 envelope taco seasoning
1 c water

Brown hamburger with onion, drain grease (here's a tip: instead of trying to find a can to pour the grease into, pour it into a bowl lined with aluminum foil.  Once the fat is solidified, just throw the foil away!).

Combine the meat with all remaining ingredients in a large pot.  Cook over medium heat for 20 minutes.

Told you that was fast and easy!  This fed my family of 6 with plenty left over.  If you're only serving 4, you can freeze half for another dinner!

shredded cheese
sour cream
sliced olives
diced avocado


ificould said...

Missy- where did you get the tortilla strips??

hillary said...

This was so fast and easy. I whipped it up in no time. I didn't have kidney beans so I used pinto beans and it was still yummy.

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