Taco Soup

I don't want to gross you out and I'm not giving gory details, but let's just say I was in my kitchen, happily slicing potatoes with a mandolin. . . yes, you know where this is going. I sliced a little more than potato, namely my thumb. 

I knew I was going to need super simple recipes for a few days, recipes which did not involve slicing or chopping vegetables. While I really don't feel like I have cooked if I don't dice something, necessity prevails.  I saw a recipe for Taco Soup on one of the many blogs I follow, and decided to try it. 

I used a packet of taco seasoning, unheard of for me.  I even bought a package of shredded cheese, which I never use because the cheese doesn't taste as good as freshly grated.  But I did what I had to do. I didn't follow Claudia's (love the name) recipe exactly, but then I never do.  I did use a jar of my home canned summer tomatoes so  I did have at least some of my tender loving care in the soup. 

I was surprised by how tasty this was and how much I enjoyed it!

Taco Soup

(adapted to What's Cookin' Italian Style Cuisine)

1 pound ground sirloin

1 package taco seasoning

1 (15 oz.) can pinto beans, rinsed and drained

1 quart tomatoes with their juices

1 (15 oz.) can tomato sauce

1 cup water (rinse out the tomato sauce can)

In a soup pot, brown the ground sirloin. Add the remaining ingredients and simmer for about 30 minutes.

Garnish with cheddar cheese, sour cream, sliced jalapeno peppers and serve with tortilla chips.