Taco Soup from Jamie

By srumbel

For you fine blog reading friends I have a very basic recipe today. This is a soup that my Mom made for us as kids, and I make for mine pretty regularly. It can be prepared and then left in the Crock Pot to simmer all day, or you can just let it sit on the stove top to simmer for about an hour. Either way, you will be pleased with the hearty dinner this creates. My kids all give it a thumbs up.
5 thumbs up.
That is a blessing.
Plain and simple.
from jamiecooksitup.net

Ingredients

• TOPPINGS:
• 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

Preparation

Step 1

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.

Yield: 10 servings