ok blogger friends, you are gonna be glad you took the time to read this one.... I woke very early this morning, not to greet the day with vigor and enthusiasm, but rather because I couldn't sleep. I hate that feeling of lying in bed trying to fall back asleep. So here I am not even 8 am and I have been up for hours. Among my sketchy plans for the day, I have decided to honor this cool sunny fall day with some hot spicy taco soup.
Today is 11/11/11 whoopie....just numbers we humans put to days, nothing devine in this. But now taco soup, that is something divine, that is something you can sink your teeth into. I wish I could say that my recipe is handed down to me by generations of family cooks, but I was not one of those lucky ones with generations of anything. I never knew my grandparents, my father died when I was a young girl and my mother lost her mother when she was a toddler. So my connection to good cookin is stuck with my mom ( who is an excellent cook), the food network and an addiction to cook books. This recipe came to me from Shirley at the Ice Cream store in Eureka Springs AR. John loves Shirleys vegetable soup, I love her husband Richard's ice cream strawberry soda! Thus the difference between John's and my bodies. Anyway back to the taco soup. I have made this soup for many a Circle of Nations member, from retreats to Christmas parties a Peggy staple...
1 lb ground beef ( I use diet lean)
1 small onion chopped well
1 pk of taco seasonings
1 can rotel tomatoes
2 cans stewed tomatoes
2 cans pinto beans
1 small package of frozen corn ( I use the steam type with peppers)
salt and pepper to taste
1 tsp sugar
brown ground beef well with onion, add seasonings, then throw everything else in the pot..add corn last, cook for about 1 hour pour in bowl top with shredded cheddar or monterey jack or whatever you like top that with sour cream and taco chips. Enjoy!!!