Saturday, August 31, 2013

Super Easy and Delicious Taco Soup

Taco soup is one of those things I can't photograph well...but how can you lose with these ingredients?

This is a great, simple recipe that uses mostly canned ingredients and would feed a large crowd! I don't like chunks of tomatoes in my food, so I blended the tomatoes and salsa.

2 lbs ground beef
1 cup water
1 can (16 oz) refried beans
1 can (16 oz) kidney beans, rinsed and drained
1 can (16 oz) chili beans, undrained
1 can (15 1/4 oz) whole kernel corn, drained
1 can (14 1/2 oz) stewed tomatoes
1 can (8 oz) tomato sauce
1 cup salsa
1 envelope taco seasoning
1 can (2 1/4 oz) sliced, ripe olives, drained
1 cup (4 oz) shredded cheddar cheese
Tortilla chips (optional)

Cook ground beef over medium heat until no longer pink; drain. Stir in water, beans, corn, stewed tomatoes, tomato sauce, salsa, taco seasoning, and olives.
Bring to a boil. Reduce heat; simmer, uncovered, for 10 mins. Garnish with cheese. Serve with chips.

Yield: About 9 servings.

{Kudos to Taste of Home 2011 Quick Cooking Annual Recipes cookbook!}

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