Merritt Bates-Thomas is back for another edition of What's Cookin'? and she's sharing a soup recipe that is going to add some spice and flavor to the start of Fall!  How does Taco Soup sound?  Check this out!

WBKR

TACO SOUP

1 pound lean, ground beef
1 Tbsp. oil (I use olive or canola oil)
I small onion, diced
1 green pepper, diced
1 package low sodium taco seasoning
1 package Italian dressing mix
2 cans diced tomatoes
1 can mild Rotel tomatoes
2 cans three bean blend, drained or the canned bean of your choice
1 can hominy, drained
2 cups water
Garnish
Cheddar or Mexican cheese
Fresh cilantro, chopped
Directions:
In a skillet, brown 1 pound of ground beef and drain well.  In a stock or soup pot, add oil.  Add diced onion and pepper and cook, over medium heat, until onion is almost transparent.  Add ground beef to onion and pepper and mix well.  Add taco seasoning and dressing mix.  Toss mixture with a spoon or spatula to caot evenly.  Add tomatoes, beans, hominy and water.  Mix well and simmer over medium heat until the mixture comes to a low boil.  Reduce heat to low and cover for an additional 15 minutes.
Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.
What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!

 

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