Taco Soup Dinner
This recipe makes 6 servings
This very thick soup makes a hearty meal. Increase the number of servings by adding a scoop of hot cooked brown or white rice to each bowl. The recipe comes from Clare Briggs from Northumberland County. Clare says that this is a great cook-ahead and heat-up dinner — and anyone who has tried the soup agrees.
Ingredients
- 1 tbsp olive oil
- 1-1/2 lb lean ground beef
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 can (28 oz/796 mL) diced tomatoes
- 1 can (19 oz/540 mL) black beans, drained and rinsed
- 1 can (14 oz/398 mL) tomato sauce
- 1 can (12 oz/341 ml) corn, with juice
- 3/4 cup water
- 2 tbsp chili powder
- 1-1/2 tsp salt
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper or red pepper flakes
- Toppings:
- Low-fat sour cream
- Cheddar cheese, shredded
- small corn Taco shell, crumbled
Preparation
In large heavy pot, heat oil. Add ground beef; brown well. Add onion and garlic; cook for 5 minutes. Stir in tomatoes, beans, tomato sauce, corn, water, chili powder, salt, ground cumin and cayenne pepper. Bring to boil. Reduce heat to low; cook for about 30 minutes. Taste and adjust seasonings as desired. Spoon 2 cups (500 mL) soup into each soup bowl.
Toppings: Top each serving with 2 tbsp (25 mL) sour cream, 1 tbsp (15 mL) cheese and 1 crumbled taco shell.
Source : © CanadianLiving.com
- Keywords : Main Course; Soup; Kid-Friendly; Beef; Onions; Skillet; Tomatoes; Beans; Corn;
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