Hey hey, it’s fall time and time to get all those soup recipes out!
Sadly, we don’t get that cold down here in Paradise BUT we still try to make soups just because it’s the season! So here we are, Taco Soup time!
Honestly, I have never had taco soup until recently. I know, what’s wrong with that picture??!! So, since we haven’t been sticking to the Taco Tuesday theme in a while, I figured, what the heck, lets make it a Taco Soup Tuesday … works for me!
Which leads me to think maybe I should start a Soup Sunday routine?
Here’s what you need:
1 pound ground beef (I used ground veal as that’s what was in the freezer)
1 onion, chopped
taco seasoning to taste (I used 1 1/2 packets)
1 carton of beef broth OR 3 to 4 cups water
1 can of corn
1 can of black beans, rinsed and drained
2 cans of diced tomatoes (I used 2 cans of Mexican Rotel which was spicy – I recommend one plain can of tomatoes and one Rotel if that’s the way you go)
1 can of plain tomato sauce
Cook up the ground beef and onions in a large soup pot. Season the beef with some taco seasoning while cooking. If necessary, drain the excess fat out of pan.
Add the broth (or water), corn, beans and tomatoes. Allow to simmer for a few hours, more or less as needed. Taste half way through the cooking time and add more seasoning as needed. By using the Rotel, I did NOT need any additional seasoning!
Dish up into bowls, garnish with a little cheddar cheese and a dollop of sour cream, garnish with cilantro (if desired) and serve up!
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