Wednesday, January 21, 2009

Taco Soup

Serves: 10-12

1 lb. ground beef
1 onion, chopped
2 cans (15.5 oz.) chili beans, undrained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14.5 oz.) corn, undrained
1 can (8 oz.) tomato sauce
1 package (1.25 oz.) taco seasoning mix
1 1/2 c. water
1 1/2 c. cheddar cheese, shredded

Brown beef in large sauce pan; drain. Add all remaining ingredients except cheese and stir. Bring to a boil. Simmer on medium-low for 15 minutes, stirring occasionally. Top with cheese.

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Tips: This was such an easy soup to put together. Since it made such a large batch, we had some friends over to share it with us. I made it about an hour before dinner then turned the heat off to let the flavor ripen and turned it back on 10 minutes before it was time to eat. I don't think this is necessary but if you have the extra time it might add some extra flavor.

Recipe adapted from Kraft Food & Family-Holiday 2008


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