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Taco Soup Recipe

We first sampled this soup when we were camping with friends. Cooks around here use beans in lots of different dishes. It's easy to whip up this soup when time is short. - Jane Ficiur, Bow Island, Alberta

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Taco Soup Recipe

Prep: 10 min. Cook: 25 min.

Yield: 10 Servings

10 25 35

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
2 cans (15 ounces each) Italian tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (12 ounces) whole kernel corn, undrained
Shredded cheddar cheese
Tortilla chips

Directions

In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the tomato sauce, beans, tomatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Serve with tortilla chips. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1 each) equals 234 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 523 mg sodium, 18 g carbohydrate, 4 g fiber, 21 g protein.

Originally published as Taco Soup in Taste of Home Ground Beef Cookbook , p126