Taco Soup

This is the soup I made when we were in Big Bear with a few changes (use tri-tip instead of ground beef!). Perfect for cold days like it was here this week (we had snow!!!).

Taco Soup

1 lb tri-tip, cut into small bite sized pieces (like ½ inch, not big stew chunks)

½ yellow onion, chopped

1 clove garlic, minced

pepper, to taste

Brown steak with onion, garlic and pepper. Put into pot with:

1 14.5 oz can diced tomatoes

1 can corn

1 can pinto beans

1 can chili beans

2 8 oz cans tomato sauce

2 cups water

1 package (¼ cup) taco seasoning

1 Tsp chili powder

Do not drain cans. Simmer for 30 minutes. Serve with sour cream, cheese and Fritos (or corn bread).