We have staff lunches provided the parents of our students a few times a year. I had Taco Soup and then searched for a recipe and found this one at: http://www.recipezaar.com/148168
However, as per comments on the page, I changed the recipe and included Rotel tomatoes to spice it up and added another tomato sauce (originally called for 1 can). Another commenter says to leave the carrots out. I am always trying to find ways to get my veggies, so I would keep them and add celery and sometimes an extra onion.
10 servings 1¼ hours 10 min prep
2 teaspoons canola oil (or olive oil)
1 large onion (sliced or diced)
1 1/2 lbs ground beef (I prefer lean)
1 can Rotel tomatoes
2 (15 ounce) can tomato sauce
4 cups water
1 (35 g) envelope taco seasoning mix (regular or spicy, your call)
4 large carrots, peeled and sliced into coins
1-2 cup frozen corn (more is better)
1 (19 ounce) can black beans or beans, of your choice (rinsed and drained)
Heat oil over medium heat in a large soup pot and saute onion a couple minutes.
Add beef and brown.
Drain fat off the onions and beef and return to the pot.
Add tomatoes, tomato sauce, water, seasoning and carrots. Simmer for at least 45 minutes, reducing heat to low.
Add corn and beans and simmer 15 minutes. Taste for salt and pepper.
