Looking for a super simple dinner? Give this taco soup a try. It’s warm and comforting on a winter day, and takes literally minutes to whip together.
You can put this baby in the crockpot to make it even faster, and using leftover taco-seasoned ground beef cuts your time to practically nothing. When my family is running from thing to thing, this is the recipe I go for. It’s one of the few soups my husband will eat. He claims soup always leaves you hungry. But between the two types of beans, the corn, the ground beef, and the tomatoes, this soup is hearty enough to please even Dustin. That’s saying something!
~Note: I’ve started using ground turkey in place of the ground beef. It’s actually cheaper here, and you can get a better cut even at the cheaper price. I like it better too, since it’s less greasy, but I haven’t noticed any change in taste. You might want to check the price of ground turkey in your area. Just a thought!~
- 1 can tomato sauce
- 1 can diced tomatoes
- 1 lb cooked and taco-seasoned ground beef
- 1 can corn
- 1 can black beans
- 1 can kidney beans
- ¼ cup taco seasoning
- ½ cup water
- Drain and rinse corn and beans.
- Pour all ingredients into a pot and allow to simmer for 15-20 minutes.
- Serve warm with cheese, sour cream, and crushed tortilla chips.