Wednesday, November 30, 2011

Take Some Time Out For A Warm Cup Of Soup: Taco Soup

The LEFT-OVER master is coming out again.....

Do you ever have left-over taco meat that usually sits in the fridge for days until it finally gets thrown away?

Well, not anymore.....make taco soup!

And with the cold weather moving in quickly, this is perfect for a belly warming.

As you can see, I ran into a dilemma. I thought I had a bag of frozen corn in the freezer, but to my surprise I didn't. I had to use a bag of baby corn blend veggies that had broccoli, carrot, corn, and baby corns. It was actually very good.

Taco Soup

3 -4 c. taco meat
2 c. vegetable broth
1 (14.5 oz.) can fire roasted tomatoes with garlic, along with juice
1 (15 oz.) can red kidney beans, drained
1 c. Hunt's traditional spaghetti sauce
1 (16 oz.) bag baby corn blend frozen veggies
Shredded cheese to sprinkle on top

Place everything in a dutch oven, cover and simmer for about 45 minutes to an hour. Top with shredded cheese when serving.

Photobucket

6 comments:

  1. Perfect idea for dinner tonight! :-)

    ReplyDelete
  2. Looks wonderful. You really have a knack for 'making do' with what you have. Beleive it or not, I have a taco soup recipe post scheduled for Monday myself! Great minds think alike huh? Have a great week and stay safe and warm...taco soup sounds like a fabulous way to warm up.

    ReplyDelete
  3. I made this for dinner last night and it was a big hit! Very easy and very tasty! We topped ours with crumbled tortilla chips, source cream and cheese. Mmmmm....

    ReplyDelete

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