Post by Domestic Goddess on Oct 12, 2005 5:27:41 GMT 10
Taco Soup with Pork & Beans
( Recipe by DomesticGoddess )
1 lb. ground beef
1 small onion, finely chopped
1-( 1.25 oz. ) envelope dry taco seasoning mix
2 Tbsp. brown sugar
1/8 tsp. cayenne red pepper ( I added 1/4 tsp. )
1-( 16 oz. ) can kidney beans, drained
( I used Bush's Best Light Red Kidney Beans )
1-( 15.25 oz. ) can whole kernel corn, drained
( I used Green Giant Whole Kernerl Corn )
1-( 16 oz. ) can pork and beans, undrained
( I used Happy Harvest Pork & Beans purchased from Aldi's )
1-( 46 oz. ) can tomato juice
tortilla chips, crushed
shredded cheddar cheese ( I used a mexican shredded cheddar cheese )
sour cream
*See note below
In a skillet, brown ground beef & onion, drain; place in a 3 1/2-quart crockpot.
Stir in the dry taco seasoning, brown sugar & cayenne red pepper.
Add kidney beans, corn, pork & beans, and tomato juice; mix well.
Cover. Cook on low 4-6 hours.
Garnish each bowl with crushed tortilla chips, shredded cheese, and dollop of sour cream.
Makes about 10 servings.
Note: I also added 3 ounces ( 3 Tbsp. ) of canned "hot"
diced jalapenos to the soup, to spice it up just abit.
Once you add the tortilla chips, shredded cheddar cheese,
and dollop of sour cream to your soup bowl, soup is not as spicy.
( Recipe by DomesticGoddess )
1 lb. ground beef
1 small onion, finely chopped
1-( 1.25 oz. ) envelope dry taco seasoning mix
2 Tbsp. brown sugar
1/8 tsp. cayenne red pepper ( I added 1/4 tsp. )
1-( 16 oz. ) can kidney beans, drained
( I used Bush's Best Light Red Kidney Beans )
1-( 15.25 oz. ) can whole kernel corn, drained
( I used Green Giant Whole Kernerl Corn )
1-( 16 oz. ) can pork and beans, undrained
( I used Happy Harvest Pork & Beans purchased from Aldi's )
1-( 46 oz. ) can tomato juice
tortilla chips, crushed
shredded cheddar cheese ( I used a mexican shredded cheddar cheese )
sour cream
*See note below
In a skillet, brown ground beef & onion, drain; place in a 3 1/2-quart crockpot.
Stir in the dry taco seasoning, brown sugar & cayenne red pepper.
Add kidney beans, corn, pork & beans, and tomato juice; mix well.
Cover. Cook on low 4-6 hours.
Garnish each bowl with crushed tortilla chips, shredded cheese, and dollop of sour cream.
Makes about 10 servings.
Note: I also added 3 ounces ( 3 Tbsp. ) of canned "hot"
diced jalapenos to the soup, to spice it up just abit.
Once you add the tortilla chips, shredded cheddar cheese,
and dollop of sour cream to your soup bowl, soup is not as spicy.