Recipe:  Taco Soup



Ingredients:

1 pound Lean Ground Beef
16 ounces Tomatoes, canned -- chopped
2 cups Corn -- frozen or fresh
16 ounces Kidney Beans -- drained
8 ounces Tomato Sauce
1 package Taco Seasoning Mix
1 small Onion -- chopped
1/2 cup Black Olives -- sliced, with juice
                        
Toppings:

Corn Chips
Cheddar Cheese -- shredded
Sour Cream

Instructions:

Brown ground beef and onion with taco seasoning and 3/4 cup water.  Add
tomato sauce, kidney beans, corn, tomatoes and olives & juice.  Add
about
four cups of water to bring to soup consistency.  Simmer for 15
minutes.

Serve in bowls over corn chips with sour cream and cheese on top.

*Note:  To freeze, make soup, and freeze in large zip baggies, flat in
freezer so they can be stacked or placed on shelves like books.  Be
sure to
label baggies.  When ready to serve later on, thaw over night in
refrigerator, and heat until simmering.  Serve in bowls over corn chips
with
sour cream and cheese on top.