When Life Gives You Tacos…
This is a unique recipe in which to use the cans of tomatoes and corn you preserved from last year’s harvest.
Take a trip to your area winter farmers market to pick up some local meat for this dish, too.
Optional additions include 1 small can of tomato sauce for a thinner constancy and, if you like things spicy, 1/2 teaspoon of cumin and 1/4-1/2 teaspoon of crushed red pepper. Mix these in a little while before removing the soup from the heat.
¡Disfruta!
Taco Soup
Yield: 2 quarts
Ingredients
- 1 1/2 pounds lean ground beef
- 1 envelope low-sodium taco seasoning
- 2 12-ounce bags frozen corn
- 2 15-ounce cans ranch-style pinto beans
- 3 14-ounce cans undrained petite diced tomatoes
- 1/2 cup brown rice for each bowl
Cooking Directions
- In a large pot, brown meat and drain off fat.
- Add taco seasoning, beans and tomatoes.
- Cover and simmer for 15 minutes, or until heated through, stirring from time to time to prevent burning and sticking.
- Serve in bowls with your favorite taco garnishes and a slice of lime.
