Taco soup

This started out as a mistake when I was making chili and morphed into soup.

1 pound of ground beef, browned
1/2 of a medium onion, diced
1/2 of a medium green pepper, diced
1 can of diced tomatoes with mild green chiles
1 can of pinto beans, drained
1 can of kidney beans, drained
1 small package of frozen corn or 1 can of corn, drained
1 large bottle of V8
salt, pepper, garlic powder, cumin, and chile powder—all to taste
corn tortilla chips OR toasted flour tortillas
grated cheese, optional
sour cream, optional

Place onion and green pepper in a large pot and begin to saute.  Add in the ground beef, stir all together.  Once green peppers and onions have started to soften, add the tomatoes, the beans and the corn.  Stir well to combine. Add seasonings/spices to taste. My family prefers pretty strong flavors, and I never add enough salt to my husband’s taste, so I am going to leave the proportions up to you.  You can taste the mixture now to see if you have enough salt, etc.  Add in the V8–I usually use about 2/3 of the bottle but you might want your soup to be thicker or thinner than mine so you can adjust how much you put in to yours.  Warm through and taste again–you may need to add more spices once you add the V8.  Serve with grated cheese, sour cream, and or tortilla chips.

Toasted tortillas:  My kids LOVE these.  All I do is cut flour tortillas into wedges, usually about 8 wedges to 1 tortilla.  Spread on a single layer on a baking sheet, bake at 350 til crispy and serve.  These are great to use with dips or alongside taco salad too.  I also sometimes spray with a little butter and sprinkle on cinnamon sugar.  Always a hit!


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