Recipe Author: Marsha Cassara Hoffman
1 envelope taco seasoning (check ingredients for sugar and high sodium)
1 can (11oz) whole kernel white corn,undrained
1 can (15 oz) pinto beans
1 can (15 oz) black beans
1 can (14 oz) diced tomatoes,undrained
Crushed tortilla chips, shredded cheese, whole wheat tortillas, warmed (all optional depending on cycle). Watch the ingredients in the tortilla chips or make your own!
In cast iron skillet, cook meat over medium heat until no longer pink; drain. Stir in taco seasoning, corn, beans and tomatoes. Cover and simmer for 15 minutes or heated through, stirring occasionally.
Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese. Serve with tortillas. Yield 8 servings.