Rebecca's Homemade Taco Soup

Here’s another one for you.

Rebecca’s Homemade Taco Soup

Ingredients:

1 lb. of Ground Turkey (85/15)

2 cans (14.5 oz) of black beans

2 cans (11 oz.) of white shoepeg corn

1 packet of McCormick’s taco seasoning

1 packet of Hidden Valley ranch seasoning (dry)

2 cans of tomato sauce (16 ounces total)

16 ounces of water

Salt

Black pepper

Garlic powder

I changed Rebecca’s recipe and use ground turkey. She uses ground beef and it tastes great.

Directions: Brown ground turkey in non-stick skillet and season with salt and black pepper. While turkey is browning open all the canned food and add to a pot and put on low heat. Drain the little amount of fat in the skillet and pour turkey into the pot with the canned food items. Add water and bring to a boil. Stir in taco seasoning and ranch seasoning and allow to simmer for at least 30 minutes before eating. The longer it simmers the better it will taste.

This pot will make 8 servings. Serving size is 1 cup (Calories: 300 / Carbs: 30).

Garnish with cheese and crackers for extra flavor (extra calories too). Or use less water and fill a 6” flour tortilla with small amount and garnish with cheese, sour cream, and salsa for a special treat (of course the calories too).

Let me know if this doesn’t make any sense.