This is a great recipe! First of all, it tastes wonderful. Secondly, the ingredients can be changed up and substituted as needed. I’ve used pork sausage and ground turkey instead of the ground beef. I’ve used chicken broth instead of beef broth. Often, I find that I don’t have any tomatoes and green chilis and I throw in salsa instead. I’ve even used a can of chili beans in sauce instead of the kidney beans.
The recipe makes a very big batch of soup. It’s enough for my family of 6 to have two dinners and a lunch. Sometimes I put the leftovers in the crockpot to heat for our second day of soup. (A whole recipe is too much for the crockpot.) The soup freezes well too, if you want to save it for another time.
Here’s a picture of it before I added the shredded cheese and corn chips
Taco Soup
Large package of hamburger (2 lbs. or so)
Large onion, chopped
2 cans Black Beans, drained and rinsed
2 cans Dark Red Kidney Beans, drained and rinsed
2 cans Corn, drained (you could use frozen)
1 can Tomatoes with Green Chilis (Rotelle)
1 can Diced Tomatoes
1 15oz can Tomato Sauce
1 can Beef Broth
2 packages of Taco Seasoning
2-3 cups of Water
Brown the meat and onion together. I like to rinse the hamburger under very hot water to get rid of the extra fat. Add in all the other ingredients and cook until it’s hot. Serve with cheddar cheese and corn chips or with corn bread.
1 can
This was an awesome! My family of (7) just ate this and one had seconds!!! Plus we have left over for tomorrow!!! Love your recipes!
oh, and I made it with the Peach Crisp as desert…along with the omish oatmeal cookies
My Family is currently ooooing and awwwing at how great dinner was!
Can you tell me what size can of diced tomatoes? Is it the 15 oz. size or the 28 oz. size? Thanks, it sounds delicious!
It’s the 15oz size.
My son and I made this taco soup last night for supper with corn muffins. It was awesome! This is definately a keeper!