A lovely friend once gave to me,
A most delightful recipe.
Each time I use it I feel I spend,
A precious moment with that friend.

I, too, have a favorite recipe,
Often enjoyed by my family.
May I share my recipe with you,.
Not an original, but tried and true

And with this offering I send,
The warmest greeting from a friend.

~Unknown

Friday, August 20, 2010

TACO SOUP

1 pound Ground Beef, crumbled, cooked, drained
1 11-oz can Red Beans
1 11-oz can Corn
1 8-oz can Mushrooms
2 8-oz cans Tomato Sauce
1 packet Taco Seasoning
Shredded Cheese
Sour Cream
Tortilla Chips

Combine first 6 ingredients in pot (do not drain the cans). Cook over medium heat, stirring occasionally. Once soup comes to a boil, remove from heat. Serve with remaining 3 ingredients.


Thanks to Julie for sharing this yummy soup with me several years ago. I have relied on it for several super quick winter dinners. This cans (if you are into canning, I recommend it) and freezes well. It can be put into tupperware containers (perfect for individual lunches or portion control) or large zipper bags. Make sure you let it cool completely in the refridge before you freeze it.
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