If you like Tortilla soup, this is the soup for you. It is a wonderful spicy soup. I like to garnish this with sour cream and chopped green onions as well as cheese.

Hearty Taco Soup

Yield: 8 servings.

(serve with cornbread)
1 lb. ground beef or turkey
1 packet taco seasoning mix
1(14 1/2 oz.) can beef broth
1(14 1/2 oz.) can peeled diced tomatoes with garlic
and oregano (Italian style)
1 1/2 tomato cans of water
1(15 oz.) can Ranch Style Beans with
Jalapenos-undrained.
1(8 oz.) can undrained whole kernel corn, undrained
2 small carrots, peeled and diced
1 medium onion, chopped
2 garlic cloves, chopped
1 tsp. chili powder
1/4 tsp. cayenne pepper
1/2 tsp. ground oregano
salt to taste
dash Worcestershire sauce
1/3 C. uncooked small pasta shells
grated cheddar or Monterey jack cheese for garnish

In large pot brown meat. Drain fat. Mix everything together except pasta and cheese. Bring to a boil, then simmer 5 minutes. Add pasta and continue to simmer until pasta is tender, about 15 minutes. Add more water to adjust consistency, if desired. Garnish with cheese.

I have tried this recipe and made some changes when I cook it. I leave out the cayenne pepper and I get the regular Ranch Style beans. My family doesn’t like hot, spicy foods. Also I noticed that the carrots do not get cooked enough in the short time it takes to stew. So I substitute a small can of carrots. I garnish with cheese in individual bowls, not the whole pot.