Soup Swap! Taco Soup

Donna Julseth's Taco Soup


2 lbs ground beef (brown with onion)
1 onion
Add
1/2 can Rotel Diced tomatoes and green chilies
1 - 8 oz can tomato sauce
1 cup water
1 - 14.5 oz can Mexican style diced tomatoes
1 can kidney beans with juice
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1/2 can Verde Salsa, or can use green chilies
1 envelope Taco seasoning mix

After browning the meat and onions, all the rest gets dumped in, you can see that you can spice up or down depending on how spicy you like things, then I let it simmer until I am happy with the taste.  Toppings can include avocado, cheese, sour cream and chips.

(Maggie's note - I make a vegetarian version of this ALL the time - simply leave out the meat, use loads of beans. It's delicious.)