Recipe: Taco Soup (using stewed tomatoes)

TACO SOUP

1 lb. super-lean ground beef
1/2 cup chopped onion
1 1/2 cups water or beef broth
2 cans (14 1/2 ounces each) stewed tomatoes, chopped
2 cans (16 ounces each) kidney beans
2 cans (8 ounces each) tomato sauce
1 envelope dry taco seasoning mix
FOR SERVING:
shredded cheese
sour cream
diced avocados
fried tortilla strips

Saute beef and onion until brown. Drain off any fat.

Add water or broth, undrained tomatoes and beans. Add tomato sauce and taco seasoning. Simmer 15 to 30 minutes. If too thick, add more liquid.

Serve garnished with shredded cheese, sour cream, diced avocados and fried tortilla strips.

Serves 4 generously
From: Recipelink.com
Source: Newspaper recipe clipping: Margie Bohl and Simply Delicious to San Antonio Express-News, August 27, 1997