Taco Soup
This is an easy weeknight recipe for soup that uses many shelf-stable pantry essentials.
Total Time
30 minutes
Servings
6
1 pound ground beef or turkey
Vegetable oil
2 cans (29 ounces) diced tomatoes
2 cans (30.5 ounces) corn kernels
2 cans (31 ounces) kidney, black, or pinto beans
1 package (1 ounce / 3 tbsp) taco mix
2 cups water
Shredded Mexican-style cheese (optional)
Tortilla chips (optional)
Heat a heavy skillet or pot over medium-high heat. Add a few tablespoons of vegetable oil, then the ground meat.
Break the meat up into a few large chunks, but otherwise leave it alone until it has cooked and developed some color.
Continue gradually breaking up the meat, letting it rest and brown undisturbed in between.
Remove the meat from the heat, and let the excess fat drain away.
In stock pot, combine the tomatoes, corn, beans, taco mix, water, and meat.
Bring to a boil, stirring continuously to prevent sticking. Let simmer for 15 minutes.
15 minutes
Ladle into bowls, and enjoy with cheese and chips if desired.