Post by Damara on Nov 19, 2010 1:19:04 GMT -5
I got this recipe from my Physical Therapist today and had to try it. YUM is all I can say!
Taco Soup:
Sautee together until hamburger is brown:
2 pounds hamburger
1 large onion, diced
1 pepper (or 1/2 red and 1/2 green), optional
1 rounded teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon crushed red pepper (optional)
Add (do not drain):
2 cans tomatoes (crushed, stewed, diced, your choice)
2 cans whole kernal corn
2 cans kidney or chili beans (can also substitue black or pinto beans)
2 small cans green chili peppers
1/2 cup salsa
1 package taco seasoning
1 package ranch dressing mix (powdered)
1 cup rice
4 cups water
Cook until the rice is tender and the vegetables are heated, approximately 10-15 minutes. Mixture will still be very liquid at this point.
Stir in:
1 bag nacho cheese tortilla chips, crushed (or your preferred flavor)
Allow to simmer for an additional 10 minutes to thicken. The more you stir at this point, the thicker the soup will become. Serve in bowls and top with fresh onions, shredded cheese, guacamole, salsa, sour cream, black olives, fresh diced tomatoes, shredded lettuce (all optional) or your favorite taco toppings.
Any leftovers can be refrigerated and used as filling for beef and bean enchiladas or burritos. Or spoon leftover mixture into Ziplock sandwich size bags to freeze for individual servings for another time.
Taco Soup:
Sautee together until hamburger is brown:
2 pounds hamburger
1 large onion, diced
1 pepper (or 1/2 red and 1/2 green), optional
1 rounded teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon crushed red pepper (optional)
Add (do not drain):
2 cans tomatoes (crushed, stewed, diced, your choice)
2 cans whole kernal corn
2 cans kidney or chili beans (can also substitue black or pinto beans)
2 small cans green chili peppers
1/2 cup salsa
1 package taco seasoning
1 package ranch dressing mix (powdered)
1 cup rice
4 cups water
Cook until the rice is tender and the vegetables are heated, approximately 10-15 minutes. Mixture will still be very liquid at this point.
Stir in:
1 bag nacho cheese tortilla chips, crushed (or your preferred flavor)
Allow to simmer for an additional 10 minutes to thicken. The more you stir at this point, the thicker the soup will become. Serve in bowls and top with fresh onions, shredded cheese, guacamole, salsa, sour cream, black olives, fresh diced tomatoes, shredded lettuce (all optional) or your favorite taco toppings.
Any leftovers can be refrigerated and used as filling for beef and bean enchiladas or burritos. Or spoon leftover mixture into Ziplock sandwich size bags to freeze for individual servings for another time.
