Sunday, January 31, 2010

Taco Soup


2 cups onion, finely chopped
1 cup bell peppers, finely chopped or sliced
1/2 - 1 can chopped Ortega green chilies
1/2 cup olive oil
1 pound ground beef or turkey or 3 cups of chicken
2 Tablespoons garlic powder
2 Tablespoons cumin
1 package Lawry's Taco Seasoning
1 1/2 teaspoons Lawry's Seasoning Salt
4 (15 oz) cans kidney beans
1 (14.5 oz ) can stewed or crushed tomatoes
2 cans of corn
1 can sliced black olives
4 cups water
2 cubes Knorr’s beef bouillon
Sour Cream
Shredded cheddar cheese

1. Saute onions, bell peppers and green chilies in oil over medium heat for about five minutes.

2. Add ground beef and cook until brown.

3. Add garlic powder, cumin, Lawry's Taco seasoning packet and seasoning salt and cook for a few minutes. While this is cooking, start opening the cans.

4. Add kidney beans, tomatoes, corn, olives, beef bouillon and water. Bring to a slow boil and simmer 10 minutes.

5. Serve topped with sour cream and cheddar cheese.

From Rosine's Cuisine by Renee M. Davi

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