Pepper Taco Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ - 2 lb. ground chuck
1 – 2 pkg. taco seasoning
24 oz jar favorite salsa (I use Pace Medium Chunky Salsa)
1 pkg. Knorr’s Spanish Rice
1 can Rotel tomatoes (any spice level)
1 can fire-roasted tomatoes
32+ oz Swanson’s Beef Stock (may need more as rice cooks)
2 – 3 green peppers (or any color), diced
1 – 2 diced onions
Salt, pepper, chili powder, garlic powder (start with a teaspoon of each)
Optional - Black beans, drained. Canned corn.
Optional toppings:
Sour Cream
Cheddar Cheese, shredded
Fritos or tortilla chips
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Directions: |
Directions:Cook peppers and onions in a little olive oil until soft and slightly brown. Set aside. Cook meat until no longer pink. Drain and break up into fine pieces. Transfer meat and veggies to soup pot. Season with salt, pepper, garlic powder, chili powder and taco seasoning. Add remaining ingredients. Stir well and bring to a low boil. Turn down heat to low and cover until rice is cooked through. Add seasoning as needed. Add broth as needed. The rice will soak up a lot of liquid. Top with sour cream, cheddar cheese and fritos or tortilla chips.
Sometimes I add a can of drained/rinsed black beans and/or can of corn. You can easily increase the number of servings by adding more rice, tomatoes, veggies and broth without adding more meat.
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