Wilson's Boo-Ga-loo Taco Soup Ingredients: 1 lb. Lean Ground Beef 3-4 Strips Thick Cut Bacon 2 Cans Chicken Broth Bottle of Light Beer (your favorite) 1 Can Tomato Sauce 1 Can Stewed Tomatoes 2 Cans Kidney Beans 1 Can Pinto Beans (no salt) 1 Can Corn (reduced sodium) Yellow Onion 2 Garlic Cloves 3-5 Whole Jalapeños (pickled) Package of Taco Seasoning (Lawry‚s) 1/2 Tablespoon Cumin Pepper Preparation: 5 minutes Finely cut up Onion, Garlic, & Jalapenos, set aside. Slice the bacon in inch sections, put to the side. Open cans of beans and drain half the juice. Cooking: 30-40 minutes Brown ground beef in the same pot you are going to cook the soup in. So choose a rather large pot. Do not drain the juice. Add Bacon, Cumin, part of the package of Taco Seasoning, Onions and Garlic; mixing all ingredients and cooking for about 3 minutes. Turn temperature down to Med/High and slowly add two cans of Chicken Broth. Add Beer, the rest of the Taco Seasoning, and can of Tomato Sauce. Cook for about 5-7 minutes, stirring occasionally. Finally mix in Beans, Corn, Jalapeños and the can of Stewed Tomatoes. You can reduce the heat to Med/Low and let simmer for approximately 20-25 minutes, stirring from time to time. * It's recommended to use reduced sodium items whenever possible as there is already enough sodium in the other ingredients. * While this is cooking whip up a batch of cornbread to complement the soup. I prefer Krusteaz Honey Cornbread. It‚s Fat Free and super easy to make. Top with butter once you retrieve from oven and you're in Heaven.