re: Please remove sticky - replacement post below

Taco Beef Soup

1 pound ground chuck or ground round (low fat)
1 medium yellow onion chopped
1 package taco seasoning
2 teaspoons adobo seasoning
2 teaspoons ground cumin
1/2 teaspoon black pepper
2 teaspoons Lawry’s Garlic Salt
1 can chopped tomatoes
1 can pinto beans
1 can mexicorn
1 can green chilis chopped
1 can white hominy (drained)
1 can (12 oz) V8 juice
Water as needed
1Tablespoon chili powder (optional)
1 can Rotel brand tomatoes (mild, regular or hot – optional)
Sour cream (optional)

Directions

In a 6-8 qt soup pan, brown ground beef over medium high heat, breaking up the meat as it cooks. Season the beef with 1/2 teaspoon black pepper and Lawry’s garlic salt. After the beef browns drain away as much fat as possible. If there is too much fat, I may remove the beef and drain it on paper towels then add it back to the pot.

Add onions and continue cooking the beef until the onions are tender.

Add taco seasoning, adobo seasoning, tomatoes, pinto beans, Mexicorn, green chilis, white hominy and V8 juice. Stir and add water as needed for the thickness of soup you want. Bring to a low boil, then reduce heat and cook for 30 minutes. Add cumin 10 minutes before serving as it does not stand up well to extended cooking.

You may substitute the Rotel Brand tomatoes for the regular tomatoes if you like more spice (hotter).

Add a dollop of sour cream to this soup and eat with white tortilla chips.