Chewin'

the News

March 2007

Taco Soup

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Ground beef	1 lb.	2 lb.	3 lb.	4 lb.	5 lb.	6 lb.
Onion, chopped	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Taco seasoning packet	1 packet	2 packets	3 packets	4 packets	5 packets	6 packets
Kidney beans, undrained	14 oz.	28 oz.	42 oz.	56 oz.	70 oz.	84 oz.
Canned corn, undrained	14 oz.	28 oz.	42 oz.	56 oz.	70 oz.	84 oz.
Canned diced tomatoes, undrained	28 oz.	56 oz.	84 oz.	112 oz.	140 oz.	168 oz.
On Hand:
Mexican blend cheese, shredded	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Sour cream	6 T.	3/4 C.	1 C. + 2 T.	1-1/2 C.	1-3/4 C. + 2 T.	2-1/4 C.
Green onion, chopped	6 T.	3/4 C.	1 C. + 2 T.	1-1/2 C.	1-3/4 C. + 2 T.	2-1/4 C.
Corn chips or tortilla chips	6 C.	12 C.	18 C.	24 C.	30 C.	36 C.

Assembly Directions:

Brown ground beef and onion; drain grease. Turn off heat. Add taco seasoning packet, kidney beans, corn and tomatoes to pan. Stir until taco seasoning packet is mixed in.

Freezing Directions:

Pour into freezer container. Seal, label and freeze.

Serving Directions:

Thaw in refrigerator overnight. Heat in microwave or on stovetop. Serve soup garnished with shredded cheese, sour cream, green onion, and corn or tortilla chips.

Comments:

My sister-in-law Shirley served this for Christmas and it has been one of our family favorites ever since. It’s so easy, and the taste changes depending on the garnishes you add. We take this soup on camping trips with us. It tastes great on a cool night in front of a campfire.

Nutritional Information:

Per Serving: 809 Calories; 50g Fat (54.4% calories from fat); 38g Protein; 56g Carbohydrate; 10g Dietary Fiber; 119mg Cholesterol; 1739mg Sodium. 

Exchanges: 3 Grain (Starch); 4 Lean Meat; 1-1/2 Vegetable; 6-1/2 Fat.

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