Mexican Taco Soup

Taco Soup

Mexican

Makes 6-8 servings

Collin Harvey/Flickr

Ingredients:

2 Tbl vegetable oil
6 corn tortillas, cut into 1-inch pieces
1 lb ground beef
1 ½ cups white onion, chopped
1 cup bell pepper, chopped
1 tsp minced garlic
2 cans Mexican-style diced tomatoes, undrained
2 ½ cups water
1 can small red beans, undrained
1 can black beans, drained and rinsed
1 can can hominy, undrained (or 1 ½ cups frozen corn)
1 can (7 oz) diced green chile peppers, undrained
1 can (7 oz) sliced pitted black olives, drained
1 package taco seasoning mix

Directions:

• Preheat oil in a medium-sized Dutch oven. Add tortilla pieces to hot oil. Cook and stir until brown; remove and set aside. Add ground beef, onion, bell pepper, and garlic to Dutch oven. Cook until beef is brown. Drain off fat.
• Stir browned tortillas, undrained tomatoes, water, undrained red beans, black beans, undrained hominy, chile peppers, olives and taco seasoning mix into Dutch oven. Bring to a boil. Turn heat to low. Simmer, uncovered, bout 20 minutes, stirring occasionally.

Source: Super Suppers Cookbook by Judie Byrd

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