Taco Soup-Submitted by Tish

**This is a good one to save for a crisp Fall or cold winter day!! I used mild reduced sodium taco seasoning, because I was afraid to make it too spicy for the others in the group. My family and I like all things spicy, so we spice ours up more:)**

This recipe is out of the first volume of "Don't Panic-Dinner's in the Freezer", bu Susie Martinez, Vanda Howell and Bonnie Garcia.

Original Recipe yields 4-5 servings (so I increased it by 1 1/2 times)

Ingredients:
1 1/5 pounds of ground beef (I used 85% lean)
1 large onion, chopped fine
1 1/2 pkgs. of mild (or choose the spice-level you like) taco seasoning- I used mild reduced sodium type.
2 Tablespoons of Tastefully Simple Garlic-Garlic- or you can use garlic powder to taste
ground black pepper to taste
1 1/2 (15oz) cans of diced tomatoes
1 1/2 (15 oz) cans of whole kernel corn
1 1/2 (15 oz) cans of kidney or red beans (you could also use navy beans and/or black beans)
1 (15oz.) can of water

1 small bag of Frito corn chips, shredded cheese, jalapenos, sour cream, and/or hot sauce- if desired as toppings on serving day.

Cooking Instructions:
Place chopped onions and beef in large skillet. Top with garlic-garlic seasoning or garlic powder, taco seasoning, and black pepper. Cook till meat is completely done. Drain well and set aside.
In a gallon size Zip lock Freezer bag, add all canned items (UNDRAINED) and the one can of water. Add drained beef/onion mixture and seal, removing as much air as possible. Also, gently knead bag to mix all ingredients. Lay flat on cookie sheet to freeze.

Serving Day:
Thaw completely. Then pour into a large saucepan/stock pot/crock pot and simmer for 30minutes-1 hour till hot and bubbly.
Top with Frito Corn chips, shredded cheese, jalapenos/hot sauce, and/or sour cream if desired.

I love serving this with corn muffins and a salad too!
Hope you all enjoy it and remember to spice it up more if you are like us and like your food hot and spicy!