Taco soup is one of those no fail dishes. It’s great because almost all of the ingredients are canned. So you empty the can and then you are done (just about). The other great thing about it is that the ingredients are so common. So you are sure to almost always have them on hand without having to run to the store. It makes for a nice change when you want something other than traditional beef & shells.
Best part about it? I enjoy this soup all year long! I don’t need cool weather to whip this out. I’ve been known to have it in the summer, winter, spring AND fall! Give it a try, you’ll see why it’s great to have any time.
Ingredients
- 1 lb. hamburger
- 1 15 oz. can tomato sauce
- 1 15 oz. can stewed tomatoes, sliced into small pieces
- 1 15 oz can kidney beans, undrained
- 1 15 oz. can corn, with juice
- 1 1/2 c. water
- 1 pkg. taco seasoning
Toppings
- Fritos
- Sour cream I prefer cottage cheese
- Shredded cheddar cheese
Instructions
-
Brown and drain hamburger.
-
Add remaining ingredients (excluding toppings). Simmer for 20 minutes on medium-low heat.
-
Serve with Fritos, a dollop of sour cream, and a handful of shredded cheese.
Recipe Notes
Adapted from My friend, Renee W.
Clark
Looks yummy and sounds easy to
Make!
I will try this!!!
Love this recipe. Not good for
leftovers with 4 kids though. Perhaps a “super-sized” version is in order.
Lindsey Pearce
Love this recipe. It is so easy and good.