Taco Soup

This is one of my favorite soups when it is cold outside. I usually serve it Thanksgiving weekend and/or Christmas Eve when we are looking to an alternative to turkey.

Taco Soup

1 lb ground beef or turkey
1 packet taco seasoning mix
1 (14.5 oz) can beef broth
1 (14.5 oz) can peeled diced tomatoes w/garlic & oregano (I use whatever I have on hand)
1 1/2 tomato cans of water
1 (15 oz) can ranch style beans, undrained
1 (8 oz) can whole kernel corn, undrained (again, I use whatever size I have on hand)
2 small carrots, peeled and diced
1 medium onion, chopped
2 garlic cloves, chopped
1 tsp chili powder
1/4 tsp cayenne pepper (can leave out if you prefer it more mild)
1/2 tsp ground oregano
salt to taste
dash of Worcestershire sauce
1/3 cup uncooked small pasta shells
grate cheddar or monterey jack cheese for garnish

In a large pot, brown meat. Drain fat. Mix everything together except pasta and cheese. Bring to a boil, then simmer 5 minutes. Add pasta and continue to simmer until pasta is tender, about 15 minutes. Add more water to adjust consistency, if desired. Garnish with cheese.