Taco soup is a warm, hearty, flavorful soup that tastes like a taco in a bowl!
1 envelope taco seasoning
1-1/2 pounds ground beef
2 cans (15-1/4 ounces each) whole kernel corn, undrained
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
2 cans (14-1/2 ounces each) diced tomatoes, undrained
Crushed tortilla chips and shredded cheddar cheese
Flour tortillas, warmed
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally.
Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese. Serve with tortillas. Yield: 8 servings (about 2 quarts).
Note: I have in times omitted the crushed tortilla chips. Instead I have cut the warm flour tortillas into strips and placed decoratively on top of each serving soup bowl. Sprinkled the cheese on top with a dollop of sour cream.
My friend Sheri O’Neal shared this recipe at the office. If you like tacos but not the mess this is perfect! Thank you Sheri.
Picture Credit Food Network 2018
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