 | | Directions |
- Brown the ground beef and onion until crumbly in a large stock pot; drain grease.
- Add the taco seasoning and water to the browned ground beef.
- Add the remaining ingredients and bring to a boil. Once the soup comes to a boil, turn down to low until ready to eat.
- Garnish with broken tortilla chips, sour cream, Mexican cheese, black olives, cilantro and any other of your favorite taco fixings.
Note: This soup can also be cooked in a slow cooker. Cook the ground beef and add the ingredients as indicated above. Pour into the slow cooker, turn on high, and cook for 2 to 3 hours until hot and bubbly. |
|
|
Prep Time: 30 minutes
Cook Time: 45 minutes
Container: Large stock pot
|  | | Ingredients | | - | | 2 pounds ground beef |
| - | | 1 onion - chopped |
| - | | 2 packages taco seasoning mix |
| - | | 1/2 cup water |
| - | | 2 - 3 garlic cloves, chopped |
| - | | 2 cans pinto beans - drained (15 oz. cans) |
| - | | 2 cans black beans - drained (15 oz. cans) |
| - | | 2 cans light kidney beans - drained (15 oz. cans) |
| - | | 2 cans Rotel tomatoes and green chilis (10 oz. cans) |
| - | | 2 cans tomato sauce (15 oz. cans) |
| - | | 2 boxes beef broth (32 oz. boxes) |
| - | | 2 cups frozen corn |
| - | | Garnish: torilla chips, sour cream, Mexican cheese, sliced black olives, chopped cilantro, and any other favorinte taco fixings |
| |
| |
