Easy Taco Soup
By Morganp9661
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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
Details
Preparation
Step 1
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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