Tried 'n' True: Try Taco Soup while it’s still cold outside

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March 7, 2010

By Jackie Lindley Special to the Tribune-Star The Tribune Star Sun Mar 07, 2010, 11:00 PM EST

TERRE HAUTE —

Since it’s still cold out, I remembered this soup recipe. One day I wasn’t feeling good, not sick, just tired. My granddaughter Christy and her friend Deandra called and said they were fixing supper for Grandpa and me. They also were eating with us. Bless their hearts, I really needed that. I had never before had Taco Soup, which we liked, but they are good cooks, so we tried it. (At least I didn’t have to cook.) That was so good that I have fixed this soup several times. Thanks, girls.

Easy Taco Soup

1 package taco seasoning
1 pound hamburger
1 cup chopped onion
1 can corn, drained
2 cans diced tomatoes with green chilies
1 can kidney beans
1 cup small pasta shells
3 cups of hot water
Topping:
1 package shredded cheddar cheese
1 container sour cream
1 bag tortilla chips

In a skillet, brown hamburger and onion. Drain. Add taco seasoning. Place hamburger in mixture and remaining ingredients in 4-quart saucepan. Bring to a boil. Turn down and simmer for 10 minutes or until pasta is fully cooked. Shut off heat. Serve immediately. Top with topping ingredients.

Note: If too spicy, add 1 to 12 ounces of canned tomato juice.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

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