taco macaroni soup

How To Make taco macaroni soup

• 1

  In a large stockpot over medium to medium-high heat, add the canola oil and diced onion. Sauté for about 10 minutes, or until the onion is cooked through.
• 2

  Add the jarred minced garlic, stir and cook for about 30 seconds more. Then add the ground venison or lean ground beef. Use a fork to break up the meat as it's being cooked.
• 3

  Once the meat and onion mixture looks thoroughly cooked; drain off the excess grease.
• 4

  Place the meat mixture back into the pot, then sprinkle the packet of taco seasoning mix over the cooked meat; stir thoroughly.
• 5

  Turn off stove and set the pot aside till the macaroni has been cooked. (I do add a bit of canola oil or vegetable oil to the water which I cook the macaroni. This helps to prevent the macaroni from sticking together.)
• 6

  When the macaroni is done cooking, drain the macaroni in a colander and rinse with cold water. Set aside to finish draining off the water.
• 7

  Now add the macaroni to the pot, along with the tomato juice, the stewed tomatoes, cream style sweet corn, and the drained black beans.
• 8

  Heat the soup through then pour into bowls and serve.
• 9

  Enjoy soup with saltine crackers. I enjoy mine with already buttered saltine crackers.
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