Sunday, December 20, 2009

Taco Soup

Extended Life for: Romaine Hearts and Cilantro Some dear friends of ours introduced me to the idea of including crisp lettuce as the base for a bowl of Taco Soup. With that in mind and a desire to feed friends while at the same time using up a small abundance of lettuce, I decided to make a pot of delicious Taco Soup to be served over Fritos and Lettuce. A meal that was nothing short of excelente!

2 cans Tomato Sauce
1 can Pinto Beans
1 can Black Beans
1 can Kidney Beans
1 can Corn
1 can Diced Tomatoes
1 cup of Salsa, your choice
1 cup diced Onion
3 cloves Garlic, diced
Handful of chopped Cilantro
Romaine Heart, chopped
Shreaded Cheese
Sour Cream, oprtional
Place first 10 ingredients in a stockpot and heat through. Serve over lettuce and fritos with cheese and sour cream on top.

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