Week 39: Taco Soup

This recipe came from Abby's staff cookbook from her school. I would probably go so far as to say that it was the most delicious taco soup I've ever had. I've just tried a lot of taco soup that lacked the flavor that I was looking floor. This soup just did it for me. It might have been the V8 as the "broth" that sucked me in. Not to mention the fact that it was so incredibly easy to make...


Year of Yum Rating: 5 STARS

INGREDIENTS
1 lb. cooked ground beef (we used 93/7...and we didn't drain it after we browned it)
1 can black beans (drained)
1 can garbanzo beans (drained)
1 can diced tomatoes
1 can whole kernel corn
1 48-oz. jug of V8 juice
1 package taco seasoning
Can add green peppers and onions if desired (OF COURSE we desired, we put in a whole of each)

DIRECTIONS
Drain beans and combine all ingredients. Bring to a boil for at least 30 minutes. Serve. If you are anything like me, don't even THINK about serving it without sour cream.

(See, I told you it was easy!)



With a cold Boulevard Wheat...perfect.