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.
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