Easy Taco Soup

Easy Taco Soup
Easy Taco Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 pound ground chuck

  • 1 large onion, chopped

  • 4 cups water

  • 1 (16 oz.) can light red kidney beans, drained

  • 1 (15.5 oz.) can pinto beans, drained

  • 1 (15.25 oz.) can niblet corn, drained

  • 1 (15 oz.) can black beans, drained

  • 1 (15 oz.) can tomato sauce

  • 1 (10.75 oz.) can tomato soup

  • 1 (10 oz.) can diced tomatoes and green chilies(Rotel)

  • 1 (10 oz.) can enchilada sauce

  • 1 package taco seasoning mix

  • 1 teaspoon salt

  • Garnish: shredded cheese, sour cream

Directions

In a large dutch oven, combine ground chuck and onion. Cook over medium- high heat, until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chilies, enchilada sauce, taco seasoning and salt. Bring to a boil; reduce heat, simmer for 1 hour. Garnish with cheese and sour cream if desired. Soup can be made 1 day ahead and reheated before serving or freeze for up to 1 month.

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