Taco Soup Dinner Recipe

Taco Soup with Tortilla Chips
Yogurt and Blueberry Dessert

A favorite of my family’s for years, this soup is tasty any time of year. We usually have it at least twice each year, and we love it with Jalapeno Bread from the bakery.

Ingredients:

• 1 pound of ground beef or turkey
• 1 chopped onion
• 1 package of taco seasoning mix
• 2 cans of pinto beans with jalapenos
• 1 can of Rotel tomatoes
• 1 can of diced tomatoes
• 1 large can of chopped green chilis
• 2 cans of water
• 1 package of frozen corn
• 1 package of ranch style dressing mix

Toppings:

• Shredded cheese
• Chopped green onion
• Sour cream
• Tortilla chips

Dessert:

• 4 cups of homemade yogurt
• ½ cup frozen blueberries
• ½ cup frozen strawberries
• 4 teaspoons of honey
• Small amount of sugar

45 minutes before dinner:

1. Brown the ground beef and onion. Drain the meat, then add the taco seasoning mix and cook for 2 more minutes.
2. In a large pot, mix together all the remaining ingredients. Let simmer for 30 minutes.
3. Thaw the frozen fruit in the microwave. When thawed, heat the honey and stir it into the fruit. Last, stir in the yogurt. Chill until serving time.
4. Dip the rims of dessert cups in water, then dip in sugar. Place in the freezer.
5. Place the tortilla chips in a bowl and pour the soup over the chips. Place the toppings of your choice on top.
6. Place the yogurt dessert in each of the sugar-rimmed dessert cups before serving.
   
   Warning: This soup is very spicy. To cut down the heat, use regular pinto beans, or substitute regular diced tomatoes for the Rotel tomatoes.