Difficulty Rating: Easy
Ole Ole! Another great 'go-to' recipe for those who want to make something simple yet satisfying after they come home from work. I didn't time it, but I think it takes less than 1/2 hour to make!
Robin Maxey comes from a branch of our family known to us as "The Robinson Clan". It's sort of a large, friendly Scottish-Frenchish clan. This branch of the family has a lot of energy. Robin just posted a picture on Facebook of herself repelling down a 350 ft. cliff in Moab. She's also done a lot of running--like in the N.Y. Marathon. The rest of the family is the same--Aunt Fizzy climbed half-dome with us when she was about 66. And she went sky-diving at ...I think 75? So, they need good food to keep going!
"This chunky soup is like a taco in a bowl" says my cousin Robin. She made this for her children all the time when they were growing up. What can I say? A good cook's work is never done!
1/2 lb. ground beef
1/4 C chopped onion
1 1/2 C water
1 16-oz can stewed tomatoes
1 16-oz can kidney beans
1 8-oz can tomato sauce
1/2 envelope (2 T) taco seasoning mix
1 small avocado, peeled , seeded and chopped
shredded cheddar cheese
Dairy sour cream
In large saucepan cook ground beef and onion 'till meat is browned; drain off excess fat. Add water, undrained tomatoes, undrained kidney beans, tomato sauce and taco seasoning mix. simmer, covered, 15 minutes. Add avocado. Pass cheese, corn chips, and sour cream to top each serving. Makes 6 servings.
Note: Robin sometimes adds a can of jalapeno salsa to give it some "zip". I would add it a little at a time and taste as you go!