Taco Choup

The weather here has been unseasonably cold here in Minnesota. Ironically, we had 70 degree weather for most of April, then we pop in to May and we can't seem to get out of the 40's and 50's? Now, I'm not telling you this so that you don't have to dig out your Farmer's Almanac. No, I'm telling you this because when the weather turns cold, my tastebuds scream out for soup! Or Choup--which is my made up name for a dish that is a cross between soup, stew, and chili. Which is what this recipe is--and trust me even in mid-summer you'll crave the explosion of flavors that this choup gives your mouth!! So here you go:

Taco Choup

1 lb Ground Beef
1 medium Onion (I use yellow)
1 can Corn (16 oz)
2 cans Stewed Tomatoes (15 oz)
2 cans Red Kidney Beans, drained
1 can Tomato Sauce (8 oz)
1 pkg Taco Seasoning (if you a spicier choup, than get the Hot Taco Seasoning)

1. Brown ground beef in a skillet, once the meat is almost browned, added the onions and cook until onions are transluscent and meat is fully browned.

2. Dump ground beef and onions into a big pot and add corn,tomatoes, beans, tomato sauce. Allow to simmer for 2 hours and add Taco Seasoning. Let sit for 10 minutes and serve.

I like serving with cheese and sourcream, chives, and/or cilantro.

This can also be an easy crockpot recipe. Just brown the beef and onions and dump everything (except taco seasoning) into a crockpot and cook on low for 6 hours. Add seasoning in when you are just about to eat.

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We think similarly, Trish: desserts one week, Mexican the next . . . I like it. I agree about wanting soup when I'm cold, and I LOVE things that I can just throw in the crock pot.

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