Taco Soup

This recipe calls for a chopped onion... so I decided to try Anna's trick.  Here are my protected eyes...

Worked like a charm... thanks, Anna!

Let me tell you, this is the BEST Taco Soup I have ever had... and I've made it lots and we used to love my old recipe.  This was much better... here's what Craig's first bowl looked like (yes, he had two!).  It was so delicious!

It was PERFECT for this cold St. Louis weather we have been having.  Here's the recipe:

1 ½ lbs lean ground beef

1 onion, chopped

1 can diced tomatoes

1 can tomatoes and green chilies

1 can tomato sauce

1 can whole-kernel corn, undrained

2 cans kidney beans, undrained

1 can beef broth

1 pkg. taco seasoning mix

Directions: 

In Dutch oven, brown meat and onions until meat is no longer pink.  Drain off fat.

Add diced tomatoes, tomatoes and green chilies and tomato sauce.

Add corn, kidney beans, beef broth and taco seasoning mix.

Simmer about 30 minutes.  Check for seasoning.  (Do not oversalt because the corn chips will be salty.)

Serve over crushed corn chips.  Top with sour cream, green onions, grated cheese and chopped jalapeno slices if desired.  Here are my toppings:

Serves 8 to 10... and perfect for this cold St. Louis weather.

Thanks, Marion!