MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Weeknight Taco Soup
Categories: Vegetables, Beans, Rice, Herbs
Yield: 6 Servings
1 tb Oil
1 lg Onion; chopped
1 md Red bell pepper; chopped
1 md Bell pepper; chopped
28 oz Can diced tomatoes;
- undrained
3 c Vegetable broth
15 oz Can pinto beans; rinsed,
- drained
1 1/2 c Frozen corn
1 oz Env taco seasoning
1/4 ts (ea) salt & pepper
8 13/16 oz Pkg ready-to-serve long
- grain rice
1 c Sour cream
MMMMM--------------------------TOPPINGS-------------------------------
Shredded cheddar cheese
Crushed tortilla chips
Additional sour cream
In a Dutch oven, heat oil over medium heat. Add onion
and peppers; cook and stir until crisp-tender, 3-5
minutes.
Add tomatoes, broth, beans, corn, taco seasoning, salt
and pepper; bring to a boil. Reduce heat; simmer,
uncovered, until vegetables are tender, 10-15 minutes.
Reduce heat. Stir in rice and sour cream; heat through.
Serve with toppings as desired.
Amanda Swartz, Goderich, Ontario
Makes 6 servings (2-1/2 quarts)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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