Monday, January 5, 2009

Taco Soup

I first had this soup in college when I went to my roommate's house for Christmas. Not quite as healthy, but really good! We made it with 2% Velveeta over Christmas and that worked just fine. I usually add extra Rotel tomatoes to make it spicier and a little less thick.

Taco Soup
1 1/2 lbs. ground beef
1 large onion
1 can (15 oz) pinto beans, drained
1 can (14.5 oz) stewed tomatos
1 can (10 oz.) Rotel tomatos
1 lb. Velveeta, cubed
1 can (10 oz) chili without beans
Salt, pepper, garlic powder

Serve with Chili cheese flavor Fritos.

No comments: