Taco Soup

When I was a new stay-at-home mom, a friend fixed this recipe for lunch. Twelve years later, I still think it’s the best taco soup I’ve ever eaten! The original calls for 1 pound of ground beef. When I make it with meat, I usually double the other ingredients so we have leftovers. –Mellyn 

Yield: about 6 servings

  • 1 15-ounce can kidney beans — drained
  • 1 15-ounce can corn — not drained
  • 1 15-ounce can stewed or diced tomatoes
  • 1 8-ounce can tomato sauce
  • 1-3 Tablespoons taco seasoning mix, depending on how spicy you like it
  1. Combine all ingredients and heat until boiling.
  2. If you like a little more juice, add 1/2 cup or so of water.
  3. Serve with with crumbled corn tortilla chips, cornbread or even wheat bread. Cheese, diced avocados and sour cream make great additions, as well!



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