TACO SOUP
By shygirl
Rate this recipe
4/5
(1 Votes)
0 Picture
Ingredients
- 1-15 oz. can red kidney beans
- 1-15 oz can black beans
- 1-15 oz. can pinto beans
- 2 lbs. ground beef
- 8 Tb. Taco Seasoning (1/2 Cup)
- 1 1/2 cups water
- 1 medium sweet onion, finely chopped
- 1 24 oz. jar chunky salsa, (mild, medium or hot)
- 1-28 oz. can crushed tomatoes
- 1 cups fresh/frozen corn kernels
- 4-6 cups water
- 1/2-1 cup of sour cream
- 1/2-1 cup shredded cheddar cheese
Details
Preparation
Step 1
Drain and rinse the beans in a colander and set aside. In a large skillet, brown the ground beef over medium-high heat for 10 - 12 minutes: drain well. Add the taco seasoning and water (1-1/2 cups) and stir to blend. Reduce the heat to medium-low and cook until the sauce thickens.
In a large stock pot, combine the taco-seasoned beef, onions, salsa, crushed tomatoes, beans and corn. Add water until the soup is the desired consistency, Bring soup to a boil, reduce heat and simmer for 30 minutes. Top individual servings with a dollop of sour cream and a sprinkling of shredded cheddar cheese.
Serve with corn bread .
Review this recipe