TACO MACARONI SOUP

Taco Macaroni Soup image

Provided by Cindi M Bauer

Time 30m

Number Of Ingredients 11

1 Tbsp pure canola oil
1-1/4 lb ground venison, or lean ground beef
3/4 c diced yellow onion
2 tsp jarred minced garlic
1 (1 oz.) pkg 25% less sodium taco seasoning mix
1 can(s) (46 oz.) 100% tomato juice (1 qt 14 fl oz.)
2 can(s) (14.5 oz.) each, sliced stewed tomatoes
1 can(s) (14.75 oz.) cream style sweet corn
1 can(s) (30 oz.) (1 lb 14 oz) black beans, drained and rinsed
1 c elbow macaroni
saltine crackers, to serve with soup

Steps:

1. In a large stockpot over medium to medium-high heat, add the canola oil and diced onion. Sauté for about 10 minutes, or until the onion is cooked through.
2. Add the jarred minced garlic, stir and cook for about 30 seconds more. Then add the ground venison or lean ground beef. Use a fork to break up the meat as it's being cooked.
3. Once the meat and onion mixture looks thoroughly cooked; drain off the excess grease.
4. Place the meat mixture back into the pot, then sprinkle the packet of taco seasoning mix over the cooked meat; stir thoroughly.
5. Turn off stove and set the pot aside till the macaroni has been cooked. (I do add a bit of canola oil or vegetable oil to the water which I cook the macaroni. This helps to prevent the macaroni from sticking together.)
6. When the macaroni is done cooking, drain the macaroni in a colander and rinse with cold water. Set aside to finish draining off the water.
7. Now add the macaroni to the pot, along with the tomato juice, the stewed tomatoes, cream style sweet corn, and the drained black beans.
8. Heat the soup through then pour into bowls and serve.
9. Enjoy soup with saltine crackers. I enjoy mine with already buttered saltine crackers.