"Hunger is the best sauce in the world."--Cervantes

Taco Beef Soup Recipe

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This recipe for Taco Beef Soup, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Lee Ogungbade
Added: Friday, November 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 - 1/2 to 3 lbs. beef stew meat (cut into 3/4 - inch cubes)
tbsp. chilli powder
1 tsp. garlic granules
1/4 cup vegetable oil
2 cups chopped yellow onion
3 - 14 oz cans beef broth
1 - 11.5 oz can V8 vegetable juice (spicy Hot or regular)
1 -(1.25 oz pkg taco seasoning mix
2 tsps. beef bouillon granules
1 - 4.5 oz can green chillies, (chopped)
1 (10 oz can Ro-tel tomatoes
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1 (16 oz can pinto beans
1 (11 oz can Green Giant Niblets corn

Directions:
Directions:
In a large ziploc bag, combine flour, chilli powder and garlic granules; add stew meat and turn the bag over until all the meat is coated with the flour mixture. In a large skillet heat the oil and then add meat and cook on medium high heat, stirring often until brown on all sides. Remove meat from skillet and drain well and then place in a large soup pot. Add next seven ingredients and bring to a boil; lower heat to a simmer, place lid on pot and cook 1 - 1/2 hours. Add pinto beans and corn. Cook 30 more minutes. Allow to set about 1 hour before serving.
Do not add salt until you taste this.

Number Of Servings:
Number Of Servings:
unknown
Preparation Time:
Preparation Time:
About 45 minutes
Personal Notes:
Personal Notes:
Suggested condiments: Tortilla chips, green onions, shredded cheese and sour cream.

 

 

 

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