June 29, 2009 06:50 am Madelyn Frick, of Traverse City, says this recipe freezes well in serving-size containers, making it good for quick meals. Taco Soup 2 lbs. ground beef, cooked and well drained 2 pkgs. taco seasoning mix 1 (28 oz.) crushed tomatoes 2 cans (10&3/4 oz.) chicken broth 1-2 c. frozen corn, depending on how much you like Combine first four ingredients and bring mixture to a boil. Turn down to a simmer and cook about 15 minutes. Add frozen corn and cook for about 15 more minutes. Garnish with shredded cheddar cheese and tortilla strips. Makes about 8 servings. Enjoy cooking? How would you like a new apron? We'll send a Record-Eagle, "We've got you covered," apron to readers whose recipes are printed here as a Recipe of the Week. If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets, to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; or e-mail jtaylor@record-eagle.com.
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