The other day I came across a couple cans of diced tomatoes I bought by accident. They had diced green chilies in them, and I always buy plain canned tomatoes.
No worries. Like Rosie, of the Rosie’s Riveting Recipes historic cookbook, I don’t throw food out. I see mistakes like this one as a happy accident and a chance to try something new and different. So, after browsing a few online recipes for inspiration, I came up with my own creation. It’s so good that I’ll have to make it again.
Gayle Martin
QUICK AND EASY TACO SOUP
- 1 pound lean ground beef
- 1 small onion, chopped
- 2 cans diced tomatoes with green chilies (14.5 oz), OR
- 2 cans plain diced tomatoes with one small can diced green chilies
- 1 can corn
- 1 can black beans
- 1 small can tomato sauce
- 2 cups beef broth or water
- 1 package taco seasoning mix
- 1 teaspoon salt (optional)
- 1/4 teaspoon black pepper
Brown ground beef and onion in a skillet. Drain, and place in small stockpot. Add canned tomatoes, green chilies, corn, black beans and tomato sauce. Add beef broth or water and stir well. Add seasonings. Stir, bring to a boil, turn heat to low, and simmer for approximately ten minutes. Top with broken tortilla chips and cheese, or with a dollop of sour cream and chopped green onions.
Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.
Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.