Taco Soup

image and recipe from here

The book group I'm a part of is more than a decade old.

Last week we had our 3rd annual progressive dinner book group.

We usually do it the week after Thanksgiving,

but moved it up as a member of our group was having surgery.

I served soup, salad and bread. 

Two of the recipes were previously posted here:

Autumn Squash Soup 

Zesty Chicken Tortellini Soup

(I used less 'zest' and learned NOT to crock pot tortellini.

The pasta absorbs the yummy broth and you get a casserole!

I also used pesto tortellini instead of cheese. It was yummy!)

This Taco Soup was recommended by a friend.

Next time I'll use a bit less taco seasoning,

as it was a bit hot for those of us that are wimps!

I also used canned tomatoes with green chilies,

so that may have upped the heat slightly

Taco Soup
1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 (1.25-oz.) packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 (28-oz.) cans diced tomatoes
1 (15-oz.) can tomato sauce
2 (15-oz.) cans kidney beans, rinsed and drained
1 can corn, drained

Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.