MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pioneer Woman Taco Soup
Categories: Beef, Vegetables, Beans, Chilies
Yield: 4 servings

2 tb Olive oil
1 md Onion; diced
3 cl Garlic; minced
2 lb Ground beef
Salt & fresh ground pepper
2 tb (heaping) tomato paste
1 tb (heaping) taco seasoning
15 oz Can black beans; undrained
15 oz Can fire-roasted corn;
- undrained
14 1/2 oz Can tomatoes w/green
- chilies
2 c Vegetable stock
Hot sauce

MMMMM--------------------------GARNISH-------------------------------
1 c Shredded Cheddar
1 c Sour cream
1/4 c Fresh cilantro leaves
Yellow corn chips

Heat the olive oil in a large Dutch oven over medium
heat. When the oil is hot, add the onion and garlic and
cook until they have started to soften, about 1 minute.

Add the beef and sprinkle with a pinch of salt and
pepper (use a hefty pinch or two). Cook the beef,
breaking it up with a spatula, until it is cooked
through and browned, about 8 minutes. Add the tomato
paste and taco seasoning, then stir to combine.

Stir in the black beans (juices and all), corn (also
with their juices), tomatoes with green chiles and
vegetable stock.

Add a few dashes of hot sauce (be careful; you can
always add more to taste at the end). Stir well and
bring to a boil. Boil to allow the flavors to come
together and the liquid to slightly thicken, 10 to 15
minutes. Taste and adjust the seasoning as needed.

REE'S TIP: Ree says that the trick to a shortcut soup
like this is to let the ingredients sit at a "violent"
boil.

Serve in bowls, garnished with Cheddar cheese, sour
cream, cilantro and more hot sauce. Sprinkle with
crumbled corn chips.

Ree Drummond, Lost in TV-Land

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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