Taco Soup

It feels like forever since I cooked for you! This is a yummy, easy (other than all the spices--really just dash those in recklessly and irresponsibly) and quick recipe that has a lot of flavor and a very mild kick.

Taco Soup

1 pound ground beef (or ground turkey or chicken or sausage)

1 onion diced

2 cans tomato sauce

1 can red beans, undrained

1 can corn, undrained

1 can diced tomatoes, undrained

1 small can diced chilies, undrained

small fistful of uncooked spaghetti noodles broken into 1 inch pieces (for a gluten-free alternative, use a corn-based noodle)

Spices*

Parsley 1 Tbs.

Cilantro 1 Tbs.

Cumin 1 Tbs.

Paprika 1 tsp

Chili powder 1 tsp

Oregano 1 tsp

Onion powder 1 tsp

Dill weed ½ tsp

Garlic ½ tsp

Salt and pepper to taste

Plus 1 Tbs of brown sugar (to cut the tomato bite)

Brown the meat and the onions (drain it if you have to) in the same pot you are going to make the stew in. Add all the other ingredients to the meat. Simmer until the soup thickens (about 20 minutes). Serve with shredded cheddar or pepper jack on top.

Serve as a soup with a side of cornbread and a side salad. Or cook down for about 10 more minutes and serve as a mild, warm dip for tortilla chips.

*Spices Caveat

I cook by nose. I add spices until it “smells right.” These are approximate measurements, trying to recreate what I did. Feel free to add more or less until it “smells right” to you.

**The photo is not of my soup (alas, my memory card is full and I have none other). Mine has little noodles in it. This is just a teaser.