Taco Soup

Rachel Ward

1 lb. ground beef
1 16 oz. can tomatoes
1 can corn
1 taco seasoning packet (or about ¼ c.)
¼ c. onion, chopped (I use dried onion, a small handful)
1 can kidney beans
1 8 oz. can tomato sauce
Chips and shredded cheddar

In large pot brown ground beef and sauté onions; drain. Add tomatoes, kidney beans, corn and tomato sauce. Add taco seasoning, bring to a boil; reduce heat and simmer, covered for 15 minutes, stirring occasionally. Serve with chips and cheese
(I don’t like canned tomatoes, so instead I use 2 cans of corn and 2 cans of tomato sauce.)