Taco Soup

by Jennifer Gregerson
2 lbs Lean Ground Beef
2 pkg Taco Seasoning
1 sm yellow Onion, diced
2 cans Pinto Beans
2 cans Whole Kernel Corn
2 sm cans Tomato Sauce
1 can (13oz) Diced Stewed Tomatoes
1 cp cold water

Garnish:
¼ head Iceberg Lettuce
1 cp grated Monterey Cheese
1 tub Sour Cream
1 can Sliced Black Olives
1 Lg ripe Avacado, chopped
¼ cp fresh Celantro, chopped
6-8 Flour Tortillas, warmed

Brown ground beef with diced onion. Drain grease and add all other ingredients. Bring to boil on med heat. Reduce heat to low and simmer for 30 minutes. Serve hot with garnish and warm flour tortillas.

6-8 servings