This taco soup recipe is a family favorite that I grew up with. What makes it so indispensable is how easy it is to make and how quickly it warms you up! This is a very versatile recipe, as it can be made on the stove top or in a Crockpot; ground turkey, chicken or sausage can be used in place of the beef; personal favorites can be added or substituted, such as white beans, pinto beans, roasted pepper, and diced onions.
1 lb ground beef
1 packet taco seasoning (or equivalent amt of loose powder)
2 cans red kidney beans
2 cans black beans
1 can corn
1 can tomato ( use personal preference: diced, stewed, sauce, paste, etc.)
Brown the ground beef, drain if needed, then add the taco powder and a splash of water (if wanting to add extra vegetables, do so as the water has been nearly rendered out, and allow to heat through for 3-5 mins). Then select either a large sauce pot (or crockpot).
While the ground beef is cooking, rinse out the beans, and open the corn and tomatoes.
*stove top cooking directions* Once the beef has cooked, transfer the beans, corn, tomatoes and beef to the pot and mix together. You can add a can or two of water if you prefer a thinner soup, then bring the liquid to a boil, reduce heat, and simmer for 12-15 minutes. Once that’s done, turn off -and remove from- heat, and allow it to cool for 3-5 mins, then dish it up. It’s great to top with cheese, sour cream, green onions, or salsa, and have with a slice of bread or a scoop of rice.