| Taco Soup 1 lb. ground beef 1 cup diced onions 2 or 3 garlic cloves, minced 1 jalapeño pepper, seeded and diced 1 red bell pepper, sliced 1 1/2 cup salsa 1 packet taco seasoning mix 2 cups beef or chicken broth 2 cups V-8 vegetable juice shredded lettuce black olives shredded cheddar cheese (I like extra sharp) 4 tablespoons sour cream 1/2 cup green onions, sliced tortilla chips In a medium-size skillet, brown the ground beef with the onions and garlic, being careful not to burn the garlic. Add the peppers, salsa, taco seasoning mix, broth and V-8. Bring to a boil, reduce to a simmer. Cover and let simmer 20 minutes. Remove from the heat and add the shredded lettuce and black olives. Ladle into 4 serving bowls and top each with shredded cheese, 1 tablespoon sour cream and sprinkle green onions on top. Serve with tortilla chips. *Some people like to put the tortilla chips in the bowl first and ladle the soup on top. It’s strictly a personal preference. *You can substitute one 15 oz. can of diced tomatoes for the salsa if you want to keep the heat down. *You might think it strange to put lettuce in a hot soup, but it actually works. It wilts, but not as much as you might think. It’s rather a refreshing change. |
