It's a pretty chilly day here in Milwaukee, especially since I was in California all last week (I could get use to that kind of February weather!) So why not warm up with some zesty taco soup for supper. I could eat Mexican just about all the time. The recipe I'm about to share is from the 101 Things to do with Ground Beef book. Yes, like previous Mondays this recipe contains beef and in this case lean ground beef.
When at the meat counter you've probably noticed several different percentages of leanness. Ground beef is packages are labeled with a percentage of ratio to lean meat to fat. The higher number on the package indicates the lean percentage. For example, if a package is labeled 93/7, it is 93 percent lean. The most leanest require little or no draining when cooked. A common percentage range is anywhere from 85 to 93 percent.
1 pound lean ground beef (see above for lean percentages)
1 medium onion, chopped
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 can (15 ounces) kidney or black beans, drained
1 can (15 ounces) whole kernel corn, drained
1 envelope taco seasoning
1/2 cup water
grated cheddar cheese
In a 3 to 4 quart pot, brown beef and onion together until crumbly and done. Drain if necessary (depending on the percentage of lean beef you purchased). Stir in remaining ingredients except sour cream and cheese. Simmer over low heat 15-25 minutes. Serve over crunched tortilla chips. Garnish with scour cream and grated cheddar cheese. Makes 6-8 servings.