Taco soup (adapted from a recipe I found on http://ayearofsimpleabundance.blogspot.com) was a great success even among the picky eaters. YYYAAAAHHHH! I get way too excited when certain children, who-shall-remain-nameless-but-know-who-they-are, eat their dinner. This soup came out kind of chili-like for us and can be adjusted to suit your personal preferences or whatever happens to be on hand in the pantry. Oh, and as usual, we have adapted this to feed 9 (tonight it also fed one hungry grandma). If it's too much for your family, it freezes well.
Taco Soup
2 pounds ground beef
1 yellow onion, chopped
2 16 ounce cans diced tomatoes (we were out and used fresh tomatoes)
1 16 ounce can kidney beans (I soaked dried kidney and black beans overnight and added about two cups worth)
1 16 ounce can corn
1 8 ounce cans tomato sauce
1 package taco seasoning ( I made my own and used about 1/4 cup)
2 tomato bouillon cubes (you can use chicken)
4 cups water
Optional: grated cheese (we used quesadilla cheese), sour cream and cilantro for garnish
In a large skillet over medium heat, brown and crumble ground beef. Add onions and cook til soft. Drain meat and onion mixture and add it and all other ingredients to crockpot. Set crockpot to high heat and cook for 6 hours. Serve with cheese, sour cream and cilantro.
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