Taco Soup recipe from the Fall 2011 Penzey's catalog.
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This Taco Soup recipe is another quick and delicious reader submitted recipe from the Penzey's catalog. Brown 1lb of local, grass-fed ground beef. Drain the beef, then season with 1 - 3 teaspoons of taco seasoning. I was completely out of my favorite Penzey's Bold Taco Seasoning. So I used the homemade taco seasoning recipe from Food Renegade. Add a can of diced tomatoes, frozen organic corn, organic black beans (I cook big batches of dried, organic black beans ahead of time, then freeze in can-sized portions for easy use) and a 16 oz jar of salsa (love Trader Joe's chunky salsa!). Add water and additional taco seasoning if needed then simmer for 20-30 minutes over medium-low heat. We enjoyed this dish garnished with crushed tortilla chips, sour cream and shredded pepper jack cheese.