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Taco Soup
Prep time: 10 minutes
Cook: 22 minutes
- 1 pound ground chuck
- 3 (15 1/2 -ounce) cans Mexican-style chili beans, undrained
- 1 (15 1/4 -ounce) can whole kernel corn, undrained
- 1 (15 –ounce) can tomato sauce
- 1 (14 1/2 -ounce) can whole tomatoes, undrained and chopped
- 1 (4 1/2 -ounce) can chopped green chiles
- 1 (1 1/4 -ounce) envelope taco seasoning mix
- 1 1/2 cups water
- Toppings: corn chips, shredded lettuce, chopped tomato, sour cream, shredded Cheddar cheese
Cook beef in Dutch oven over medium-high heat until meat is browned, stirring until meat crumbles; drain Stir beans and next 6 ingredients into beef, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Spoon soup into bowls; top with desired toppings.
Yield: 3 1/2 quarts
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