Thursday, January 8, 2009

Recipe for Taco Soup

I love to cook, so I try a lot of new recipes. Some of my blogger buddies occasionally share good recipes, so I thought I'd share some recipes on my blog this year. I tried this recipe a couple of weeks ago and Kristen and I both loved it. It's a Paula Deen recipe and most of her recipes are delicious.

Taco Soup
1 3/4 pounds ground chuck
1 large yellow onion, chopped
2 cloves garlic, minced
Two 14.5 ounce cans diced tomatoes, with juice
One 15 to 16 ounce can kidney beans, drained
One 15 to 16 ounce can pinto beans, drained
One 15 to 16 ounce can black beans, drained
One 15.25 ounce can whole kernal corn, drained
One 14.5 ounce can chicken broth
One 1.25 ounce package taco seasoning mix

1. In a large Dutch oven, cook the beef, onion, and garlic over medium-high heat until browned, stirring until the meat crumbles. Drain well and return the meat and vegetables to the Dutch oven.
2. Stir in the tomatoes, beans, corn, broth, and seasoning mix. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes. Serves 10-12

I'm not a big fan of tomatoes, so I bought the petite diced. Also, I may have used a little more meat than it called for, and it came out a little too thick. So I added another can of chicken broth to get it to a consistency I liked. The first night we had it I added a little bit of velveeta cheese in my bowl and it was really good. The next night I put a little sour cream in and it was really good. It's really easy and makes a LOT!


Debbie T said...

Hi Phyllis, I have a variation of this recipe that I've made before, LOVE it! I love when people share their recipes! Happy New Year!

Carolyn said...

I've got this on my stovetop right now. YUM!!!