Hearty Taco Soup (serve with cornbread) 1 lb. ground beef or turkey 1 pkt. taco seasoning mix 1 14.5-oz. can beef broth 1 14.5-oz. can peeled diced tomatoes with garlic and oregano (Italian style) 1 1/2 tomato cans of water 1 15-oz. can Ranch Style Beans with Jalepenos-undrained. 1 8-oz. can whole kernel corn, undrained 2 small carrots, peeled and diced 1 medium onion, chopped 2 garlic cloves, chopped 1 tsp chili powder 1/4 tsp cayenne pepper 1/2 tsp ground oregano salt to taste dash Worcestershire sauce 1/3 C. uncooked small pasta shells grated cheddar or Monterey jack cheese for garnish
In large pot brown meat. Drain fat. Mix everything together except pasta and cheese. Bring to a boil, then simmer 5 minutes. Add pasta and continue to simmer until pasta is tender, about 15 minutes. Add more water to adjust consistency, if desired. Garnish with cheese. Makes 4 - 6 servings _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
