Taco Soup

We had Taco Soup tonight (leftover from Sunday) which is so yummy:




Ingrediants: 1 lb ground beef, 1 onion (diced), 4 cloves garlic (minced), 30 oz kidney beans, 30 oz canned corn, 30 oz canned diced tomatoes (all with juices), 2 cups chicken or veggie broth, season with 1 T chili powder and 1 package taco seasoning (I just looked up what is in the seasoning online and put in the individual spices/herbs since I didn't have the mix).



Brown meat and onion in large dutch oven or stock pot. Add garlic and stir. Drain meat.



Add in all cans (I used 2 14.5 oz cans of each) with juice.



Add broth and seasonings. Stir and bring to a boil. Simmer 30 min or so to let flavors meld. Great with Fresh Mex. Salad or rolls. We were in a hurry so just ate it on it's own. Mmmm. I've had 3 bowls today (lunch 1, dinner 2). :D

 
 
[from Rochelle]

Super Simple Chili

Super Simple Chili



Brown some hamburger

1 can Kidney beans

1 can crushed & spiced tomatoes

2 cans baked beans

put it all in a crockpot and serve with some bread. Depending on how hot you like it add chili or cayenne pepper. I always add some oregano, basil and parsley. And of course its super simple to double or triple.

[from Harmony]

Taco Soup

Taco Soup! :) Love it.


1 lb Taco Meat

Kidney Beans

Corn (lots)

Tomato Sauce

Diced Tomatoes

Taco Seasoning

Hot Sauce (Tapatio - 20-30 shots)

Water



I normally do 1-2 cans of each ingredient, depending on what we have and what sounds good.


We eat it with Sour Cream and Grated Cheese on top and Tortilla chips on the side. I must add the Mayah LOVES this, too! :)

[from Rhianna]

~~~~~~~~~~~~~~

Rhianna, I have almost that same recipe! Except without hot sauce. We use hamburger and taco seasoning (1/2 package), but don't prepare it as taco meat.

My MIL made that the other day with black beans in it as well. I thought that was good!

[from Valerie]

Veggie Cincinnati Chili

My DH used to be a complete vegetarian, so here was a veggie version of the chili Spaghetti:

PREP: 15 minutes COOK: 55 minutes

• 2 large onions, chopped
• 3 med. Zucchini, chopped small
• 3 large carrots, peeled and diced
• 1 large green pepper, diced
• 1 large red bell pepper, diced
• 4-6 cloves garlic, minced
• 1 can (28 oz.) Peeled Tomatoes in Puree, chopped
• 8oz. can Tomato Sauce
• ¼ cup Chili Powder
• 2 tsp. Sugar
• 1 ½ tsp Cinnamon
• 1 tsp salt
• ¾ tsp Allspice
• 1 can red Kidney Beans, drained & rinsed
• 12 oz. Spaghetti, cooked & drained
• 8 tbs reduced fat Sharp Cheddar Cheese
• Oyster Crackers
• 4 Scallions, trimmed & sliced

*Cook onion over med. High heat for 5 minutes in large pot. Add ½ cup water, if needed to keep from sticking to pan. Add other veggies to pot and cook 5+ minutes, until veggies are softened.

*Add tomatoes, sauce and all spices. Stir to combine. Bring to a boil over high heat and reduce to heat to simmer for 30 minutes.

*Add beans and simmer an additional 15 minutes.

*Cook pasta. Drain.

*Serve Chili over cooked pasta. Garnish each serving with cheese, scallions and oyster crackers.

*8 Servings

346 calories 4 grams fat 10 grams fiber

[from doodiebug30]