There are a ton of variations to this recipe, but this is our favorite. We got it from Sister D. at the Glendale Institute while Mike and I were dating, and have been making it ever since.
Taco Soup
Serves 8-10
1 TB canola oil
1/2 onion, diced
2 cloves garlic, minced
1 lb. ground beef (we use turkey)
1 can Mexican stewed tomatoes
1 can tomato sauce
1 can corn, drained and rinsed
1 can kidney beans, drained and rinsed
1 cup water
2 TB taco seasoning
Toppings:
shredded cheese
sour cream
avocado, cut into chunks
tortilla strips (see below), or chips
green onions, sliced
tomatoes, diced
Saute onions and garlic in oil in large stocpot for 2 minutes. Add in meat and cook until browned; drain. Add remaining ingredients and simmer 20-30 minutes. Serve with toppings. We skipped the tortilla chips/strips tonight because Mike really, really wanted cornbread. I prefer it with the strips. :)
Tortilla strips: Using a pizza cutter, cut 5 corn tortillas (stacked on top of one another) in 1/4-inch strips. Heat oil in heavy-bottomed pan until a drop of water sizzles. Fry strips 2-3 minutes, or until golden brown. Drain on paper towels, and sprinkle salt on top.
