Cooking Louisiana  -  Taco Soup



1 lb. of ground meat

1 lb. breakfast sausage

2 onions chopped

1 ½ bell peppers chopped

1 bay leaf

1 - 15 oz. can Hunt’s diced tomato – with basil, garlic and oregano in it

1 - 15 oz. can diced Mexican style tomatoes

1 - 15 oz. can Hunts fire roasted – with garlic

1 - 15 oz. can Rotel

2 small cans of V-8 juice

2 -15 oz. cans Bush’s chili beans – (with mild chili sauce)

2 - 15 oz. cans Trappey’s Kidney beans

2- 15 oz. cans Bush’s black beans

2 - 15 oz. cans whole kernel corn

2 packets of taco seasoning

½ teaspoon of “Better than Bouillon”, dissolved in 1 cup of hot water

Cooking instructions:

Put all tomatoes, V-8 juice, bay leaf, taco seasoning in large crock pot.

Turn on high

Let cook for two hours

In a large pan brown ground meat and breakfast sausage

When slightly browned add cut onions and bell peppers.

Cook until veggies are soft

Drain and add to crock pot

Drain black beans, rinse good

Drain chili beans and kidney beans and rinse slightly.

Put all beans & corn with water in it into crock pot

Add dissolved “Better than Bouillon”

Cook on high for 1 hour then turn on low for 4 hours.

Add 3 cups beef stock let cook ½ hour.

Janine Guidry