Taco Soup

Yesterday at about 11:30 I got an insane craving for taco soup (no, mom, I'm not pregnant). But I realized how much I love this and thought it would be a good easy recipe to share.

I originally got this recipe from my friend and ex co-worker Mel. I made this a ton while I lived in Scotland and had to modify because a lot of the ingredients weren’t the same. So this is my modified version.

1 lb ground beef
1 onion chopped
1 16 oz can pinto beans
1 16 oz can black bean
1 16 oz can corn
1 jar of tomato sauce
1 16 oz can crushed tomatoes
1 pkt of taco seasoning (I use reduced sodium to make it a bit healthier)
1 pkt of ranch dressing seasoning (not buttermilk!)
1 (small) can black olives, drained and sliced, optional

Instructions:
Brown ground beef and onion. Cook thoroughly. Add beef and onion mixture to a large pot, then add all of the cans and seasonings and stir. I have seen some recipes that call for the cans drained, however I prefer them un-drained. Simmer for 20 minutes.

Garnish:
Sour cream
Cheese
Tortilla Chips

Aunt Michelle's Tomato Soup

My Auntie Michelle has a great blog and a great recipe for tomato soup... Enjoy! 

Take a large can of Campbell's tomato soup (the family-sized can- not the regular sized can), an 8 ounce block of cream cheese, and 2 cups of half-and-half. 

Heat all the ingredients on medium heat until the cream cheese melts and then increase the heat until right before the soup starts to boil. You can let it simmer, but don't let the soup boil. 

Right before you are ready to serve the soup, add 1/2 teaspoon of salt, 1/2 teaspoon of sugar, and 1/2 teaspoon of garlic powder.