10.27.2009

Taco Soup

 
1 lb. ground lean hamburger, browned
3 (15 oz.) cans Mexican stewed tomatoes
1 (15 oz.) can tomato sauce
2 (15 oz.) cans kidney beans, undrained
1 onion, chopped fine
3 cups water
1 (1.5 oz.) packet taco seasoning
sour cream
tortilla chips
cheddar cheese, shredded

In stock pot, combine tomatoes, sauce, beans, onion, taco seasoning and browned hamburger. Bring to boil, then simmer 15 minutes. Serve with sour cream, tortilla chips, and cheese.


 
 On Halloween night, I make taco soup, wassail, and bread sticks. All are quick, hearty, warm, and nutritious. This has become a little tradition my children count on. Before a chilling night trick-or-treating, they are in need of something substantial to fill their tummies. I make taco soup for dinner and if they are hungry after trick-or-treating, I make them a fried egg sandwich. My hunky husband loves these. All you do is start with really fresh white or wheat bread. Toast the bread and butter the slices. Fry eggs in canola oil butter until almost crisped on the edges and slide between two pieces of toast. Serve with a cup of warm wassail. Your honey will love it and you for making him one.

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