The Taco Soup Recipe from Karissa Brusseau
1 lb. ground beef
¼ C. chopped onion
1 16 oz. can tomatoes with liquid
1 16 oz. can kidney beans with liquid
1 17 oz. can corn with liquid
1 8 oz. can tomato sauce
1 pkg. taco seasoning
Brown the ground beef with the onions, drain.
Add tomatoes, kidney beans, corn, tomato sauce and taco seasoning.
Bring to a boil, reduce heat and simmer.
Garnish with sour cream, corn chips and grated cheese.
Back in the mid-90s, Family and Consumer Sciences class was known simply as “Home Ec.” While spending a semester in the four white walls of our spacious classroom, I sewed a fuzzy blue pillow with my name and volleyball number on it, I sewed a cute, stuffed Scottie dog made with plaid fabric and I learned how to cook and bake a few dishes. At the end of our cooking unit, our teacher had us each bring in a recipe and we made a cookbook: spiced up using art from Microsoft Publisher, printed on 8 ½ X 11 paper and bound with three staples down the left side.
At the time, eating Taco Soup was risky and daring for me as I enjoyed much more tame food. My pallet has since changed and now welcomes more of a variety of flavors and spices. Each time I take a bite I’m reminded just how much I love this soup and I love it more each time I have it.
It reminds me of my beautiful friend Karissa – we exchanged our Scottie dog creations and she brought the class the Taco Soup recipe. It’s one of my favorites.