Taco Soup
Ingredients
1 pound ground beef
1 15-1/2-ounce can black-eyed peas
1 15-ounce can black beans
1 15-ounce can chili beans with chili gravy
1 15-ounce can garbanzo beans
1 14-1/2-ounce can Mexican-style stewed tomatoes
1 11-ounce can whole-kernel corn with sweet peppers
1 1.25-ounce package taco seasoning mix
Dairy sour cream
Salsa
Tortilla chips
Directions
1. In a 4-quart Dutch oven, cook ground been until brown; drain fat.
Stir in undrained black-eyed peas, undrained black beans, undrained
chili beans, undrained garbanzo beans, undrained tomatoes, and
undrained
corn. Stir in taco seasoning mix until well combined.
2. Bring soup mixture to boiling; reduce heat. Cover and simmer for 1
to
2 hours, stirring occasionally. Serve with sour cream, salsa, and
tortilla chips. Makes 8 servings.
Crockery-Cooker Directions: Brown ground beef as indicated, and place
in
a 3-1/2- or 4-quart crockery cooker. Stir in undrained vegetables and
taco seasoning mix, as directed. Cover and cook on low-heat setting
for
6 to 8 hours or on high-heat setting for 3 to 4 hours. Serve as above.
Nutrition facts per serving:
calories: 409
total fat: 13g
cholesterol: 41mg
sodium: 1423mg
carbohydrate: 52g
fiber: 12g
protein: 26g
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