Monday, April 30, 2007

Taco Soup

2 lbs. ground beef
1 medium onion, finely chopped
1 28-oz. can diced tomatoes
1 15-oz. can tomato sauce
1 15-oz. can pinto beans, rinsed and drained
1 15-oz. can whole kernel corn, drained
1 envelope taco seasoning
shredded cheddar, optional

In large Dutch oven, brown beef and onion. Drain.
Puree the tomatoes in blender. Add to pan with tomato sauce, beans, corn, and taco seasoning. Bring to a boil. Reduce heat and simmer for 5 minutes.
If desired, top each serving with shredded cheese.

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