Taco Soup

TACO SOUP

By: Nicole Nielsen
BROWN:
1 pound lean ground beef
WITH:
1 medium onion
½ green pepper
salt and pepper to taste

ADD:

1- 46 oz. can tomato juice
1- can chopped tomatoes (or diced)
1 – 15 oz. can hominy
1 - 17 oz. can whole kernel corn
1 - 15 oz. can kidney beans

SEASON WITH:
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
½ tsp. cumin
1 tsp. Italian seasoning
1 tsp. oregano
2-3 tsp. chili powder

Add everything together. Simmer on low until flavors are blended.

It’s even better the next day or you can freeze it for later use. It is good with some grated cheese on top and tortilla chips crunched in when you serve it. A dollop of sour cream is nice on top.