July 20, 2011

Pampered chef Taco Soup

1 pound lean ground beef
1 small yellow onion
1 package taco seasoning mix
1 can (15 ounces) whole kernel corn, undrained
1 can (15 ounces) beans in chili sauce, undrained
1 can Rotel chilis and diced tomatoes, undrained
1 can tomato soup
1 soup can of water
(I also added 1 package of Dry Ranch dressing mix, although it was not called for in the original recipe. Adds more flavor!)

Place burger and chopped onion to Deep Covered Baker. Cover and microwave on high for 4 minutes. Remove and crumble. Cover and return to microwave for 2 minutes. Remove and use Mix n Chop till desired consistency is obtained. Drain. Add remaining ingredients, stir thoroughly and heat 10 minutes until hot. Serve with tortilla chips, salsa, sour cream, and grated cheddar cheese. (Thanks to Chrissy French for the recipe!)

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