Food Art Friday for June 26th

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Taco Soup

Submitted by Joe
Serves 6-8


1 lb. lean ground beef ½ c. onions, diced
15-16 oz. black beans (1 can) 15-16 oz. pinto beans (1 can)
14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can) 14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can)
11 oz. Green Giant Mexicorn (1 can) 14 oz. beef broth (1 can)
1 pkg. Old El Paso Taco Seasoning 1 tbsp salt
1 tbsp pepper ½ tbsp garlic powder
½ tbsp chili powder 16 oz. sour cream
1 pkg. Kraft Mexican 4 Cheese Blend, shredded


  1. Dice the onions. Rinse & drain all cans of beans.
  2. Crumble & brown beef in a large pot over medium high heat.
  3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
  4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
  5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
  6. Cover pot & let soup simmer on low for 30 minutes.
  7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.

Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.

Mexican Beans & Rice

6 Servings
206 Cal; 1g Fat (6% calories from fat); 6g Pro; 41g Carb; 0mg Chol; 319mg Sod


1 c. long-grain white rice, uncooked ½ tsp olive oil
1 c. onions, chopped 1 c. celery, sliced
1 clove garlic, minced 15 oz. pinto beans, canned, drained, & washed
8 oz. no-salt-added tomato sauce ½ c. water
1 tbsp ketchup 1 tsp chili powder
¼ tsp hot pepper sauce


  1. Cook rice according to package directions. 
  2. In a skillet, heat oil over medium heat add onions, celery, & garlic. Cook & stir until crisp-tender. 
  3. Add pinto beans, tomato sauce, water, ketchup, chili powder, & hot pepper sauce. Heat thoroughly, stirring occasionally. 
  4. Serve over rice.