Recipe Train

Pat Fulton gained this taco soup recipe, nicknamed “the working girl’s soup,” from a Taste of Home cooking school in Sterling about 10 years ago. “It’s so easy!” said Fulton of the five-can soup. It freezes well, too — perfect for divvying up into individual portions to freeze and eat as you please for work lunches.

Taco Soup

    1 pound hamburger
    1/2 cup chopped onion
    1 can tomatoes with liquid
    1 can kidney beans
    1 can chili beans
    1 can whole corn with liquid
    1 can tomato soup
    1 package taco seasoning
   
    Brown hamburger with onion and drain.
    Combine meat mixture with all other ingredients. Cook for several hours on low in a crock pot, or simmer 1-2 hours on the stove top.
    Garnish with shredded cheese, sour cream and/or corn chips and serve.

Next stop on the recipe train: Vivian Bahler’s Peanut Butter Balls
Chugga chugga chew chew!