TACO SOUP

By shygirl

Ingredients

• 1-15 oz. can red kidney beans
• 1-15 oz can black beans
• 1-15 oz. can pinto beans
• 2 lbs. ground beef
• 8 Tb. Taco Seasoning (1/2 Cup)
• 1 1/2 cups water
• 1 medium sweet onion, finely chopped
• 1 24 oz. jar chunky salsa, (mild, medium or hot)
• 1-28 oz. can crushed tomatoes
• 1 cups fresh/frozen corn kernels
• 4-6 cups water
• 1/2-1 cup of sour cream
• 1/2-1 cup shredded cheddar cheese

Preparation

Step 1

Drain and rinse the beans in a colander and set aside. In a large skillet, brown the ground beef over medium-high heat for 10 - 12 minutes: drain well. Add the taco seasoning and water (1-1/2 cups) and stir to blend. Reduce the heat to medium-low and cook until the sauce thickens.

In a large stock pot, combine the taco-seasoned beef, onions, salsa, crushed tomatoes, beans and corn. Add water until the soup is the desired consistency, Bring soup to a boil, reduce heat and simmer for 30 minutes. Top individual servings with a dollop of sour cream and a sprinkling of shredded cheddar cheese.

Serve with corn bread .