I make Taco Soup at least once a month. It is easy on the paycheck and quick in the kitchen. I first got this recipe from my darling friend, Becca. Of all the recipes I use, she has given me almost all of them. Thank you, Becca!
1 lb. ground beef, cooked
1 14oz. can corn (don’t drain)
2 14oz. cans pinto beans (don’t drain)
2 14oz. cans stewed tomatoes, pureed (don’t drain)
1 packet Taco Seasoning ( or less for not as spicy)
Mix all together in a large saucepan. Simmer for 8-10 minutes.
Serve with sour cream, shredded cheese, and chips.
With my family of 4, I end up freezing half for later. It freezes really well and cooks up easy. My kids love this and actually eat it. It is a good dip for chips too, if you are throwing a party. Enjoy, it’s the perfect weather for something warm!