Ingredients
[0] 1 lb lean ground beef
[13] 1 can Rotel (diced tomatos and chili peppers)
[16] 1 tub Black Bean Pico de Gallo (a mixture of [4] 1/2 cup diced tomatoes and onions, [6] 1/4 cup black beans, [6] 1/4 cup corn and some cilantro)
[2] 2 tsp diced garlic
[2] 1 zucchini shredded
Spices
Chili Powder
Cumin
Oregano
Red Pepper Flakes
Black Pepper
----------Totals----------
[33] Entire Batch - Makes 6 Servings
[5.5] per serving
Brown the beef with the spices and the garlic. Add the can of rotel and the tub of Black Bean Pico de Gallo (or the ingredients individually). Throw in 2 cans of water. Let it warm up and simmer for 20 minutes (give or take). Add one shredded zucchini. Stir. Admire your Taco Soup and serve! :D
Notes
* Makes very good left overs.
* A touch of shredded cheese and a little sour cream are yummy with the soup.
* If you add too much chili powder, it will taste like chili. Cutting the recipe with heavy cream does NOT help.
* Taco soup does not really work as a heavy cream based soup.
2 comments:
I'd never think your pictures are ugly. Mine on the other hand are terrible, but they get the job done and I'm not trying to win any contests...giggle Soup sounds good!
Hugs,
Vikki
It was beautiful when I first added the zucchini. Looked like shredded lettuce in the Taco Soup. Then the zucchini soaked up the soup color and it looked more like chili. :(
But next time I make it (and there WILL be a next time) I'll take the picture when the zucchini first goes in. NOM!
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