Jan’s Gluten Free Taco Soup
I know you would think that this recipe would be naturally Gluten Free, and it should be. But as I have discussed before, food companies add so many additives to our foods that contain gluten, you have to read the labels carefully! That is the reason I name most of the brands I use, but please still read the labels, as companies do change ingredients from time to time.
1 Pound Pure Ground Beef
1 Cup diced onion (about 1 small onion)
1- 1.25 oz. Package McCormick Gluten Free Taco Seasoning
2 Cups Gluten Free Salsa, Mild, Medium, or Hot your preference ( I make my own salsa, so I haven’t bought any in a while)
1 – 14oz. can of Bush’s Kidney Beans, with liquid
1 – 11 oz. can of Green Giant Mexicorn, with liquid
2 Cups water
In medium skillet, or large pot add diced onion, and ground beef. ( you can make this in a large stew pot or slow cooker.) On medium heat brown ground beef and onion, stirring and chopping up ground beef into small pieces. When beef is starting to turn brown add taco seasoning, and continue to stir until beef is browned. Turn heat to low, and start filling pot or slow cooker with salsa, beans, corn, and water. If you use the slow cooker method, be sure to turn heat off of skillet so beef does not over brown, until you add it to the beans, corn and other liquids. If you cook this on top of the stove turn up heat and stir occasionally. Heat to boiling and serve while warm. In the slow cooker set on low for 6 – 8 hours. Serve with GF corn chips, tortillas, or G F corn bread, and top with your favorite cheese. I like to crumble the GF queso cheese on top of mine.