Snow is starting to hit good ol’ Slippery Rock. Although not a lot of stayed on the ground, right now there is a thick flurry in the air. What better way to battle the cold than with a nice bowl of taco soup? And it’s budget friendly and versatile. If you don’t want meat, put in more veggies. If you love beans, put in a variety.
The one thing I may change next time is use beef (or vegetable) stock instead of plain water. Also, make sure you use a big enough skillet because I didn’t have room to put in all the water. Oops haha
1 lb. ground beef (I used maybe 1/4 lb.)
1 onion chopped (I just chopped until I had enough)
1 clove garlic, minced
3 cans (15 1/2 oz each) chili beans, undrained (I used 1 can black beans and rinsed them)
1 can (14 1/2 oz) tomatoes, undrained
1 can (14 1/2 oz) corn, undrained (I used frozen)
1 can (8 oz) tomato sauce
1 Tbsp chili powder
1 1/2 tsp cumin
1 tsp black pepper
1 tsp salt
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1 1/2 cups water
1 1/2 cups shredded cheddar cheese
1. Brown beef, garlic, and onion. Drain grease.
2. Add beans, tomatoes, corn, tomato sauce, spices, and water. Bring to a boil. Simmer on medium-low heat for 5 minutes, stirring occasionally. Pour into bowls and top with cheese.
Makes six servings.
Source: Kraft Food and Family, Holiday 08/Winter 09 p. 15