Taco Soup

Time: 20 minutes prep + 5 hours in the crock or 1 hour on the stove

Yield: 10 servings
Recipe adapted from my lovely mother Pam Willahan
1 pound ground beef
1 onion
salt and pepper
3  14.5 oz cans Mexican Stewed Tomatoes
2  15 oz cans black beans
2  15 oz cans kidney beans
2  15 oz cans corn
1  8 oz can tomato sauce
1  6 oz can tomato paste
1 fajita, or taco seasoning packet
1 lime, juiced
4 T maple syrup
2 C water

Tortilla chips, sour cream and cheddar cheese
1. Grab your ground beef, chop up your onion and put them into a hot skillet. Sprinkle a bit of salt and pepper over the top and let the meat brown up and the onions get nice and soft.
2. Place your canned tomatoes in a blender and blend them up, nice and pretty like.
3. Add all ingredients (but the toppings) to your crock pot, or to a large soup pot if you are planning on letting it simmer on the stove. Stir all ingredients to combine.
4. For the crock pot cook on high for 5 hours, for the stove top let it come to a boil, reduce heat to medium low and let it simmer for 1 hour.
Serve with tortilla chips, sour cream and cheddar cheese.