A while back, I put a recipe up here for Shredded Pork Tacos. I shared the recipe because it is a delicious meal that doesn’t take much work. And when you are busy writing or working or whatever, you may need such a quick meal up your sleeve. Today, I’m sharing another one of my favorite quick meals: Taco Soup.
My wife and I got the recipe for this from a Kraft Foods magazine, but we’ve altered it to fit our tastes a bit better. And in addition to being tasty and quick, this recipe make a good amount of leftovers that warm up well on cold autumn days. Enjoy!
- 1 lb. ground beef
- 1 onion, chopped
- 2 – 15 oz. cans of mild chili beans
- 2 – 15 oz. cans of diced tomatoes
- 1 – 15 oz. can of corn
- 2 – 8 oz. cans of tomato sauce
- 1 package of taco seasoning (my family likes the Hot & Spicy seasoning)
- 1 1/2 cups of water
- shredded cheese to top
Recipe Yield – 8-10 Servings | Prep Time – 5 minutes | Total Time – 25 minutes
Brown the ground beef with the chopped onions. Drain it. Add all remaining ingredients except the shredded cheese. Bring to a boil. Simmer on medium/low heat for 5 minutes, stirring occasionally. Put it in bowls, top it with cheese, eat it.