Taco Soup! Because we have an absurdly busy Saturday ahead of us and because tomorrow is an extra-fun holiday and because the sun is shining for the first time in what seems like a month of Saturdays…
I have resurrected this recipe (Easter pun intended) from my cooking blog and am posting it here for your (equally busy?) consideration.
Taco Soup
Serves many, but feel free to double (or triple!) the quantities
Ingredients
1 ½ lbs. Ground beef
1 medium onion, chopped
1 can (15 oz) kidney beans, undrained
1 can (15 oz) black beans, undrained
1 can (15 oz) whole-kernel corn, undrained (See a pattern?)
1 can (28 oz) stewed tomatoes
1 can (8 oz) tomato sauce
1 or 2 packages taco seasoning mix, to taste
In a heavy stockpot, brown your ground beef and onion. Drain off the fat if you like.
Dump in everything else.
(I guess that makes this “Dump Soup.” If you call it that, and I did, I guarantee that your preschooler will be delighted.)
Simmer for about an hour and serve with:
A handful of tortilla chips (We like the lime kind)
Some shredded cheddar or a Mexican blend
1 dollop of sour cream (Optional unless you’re me,
in which case it’s never optional.)
Oh and if your soup should seem too thick, toss in a can or two of water while it’s simmering.
Enjoy!
PS. You’re welcome. 😘
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