Taco Soup
1 lb. hamburger
1 can corn
1 can black beans
1 can pinto beans
1 can kidney beans
1 can stewed tomatoes
2 cans diced tomatoes
1 jar salsa
2 pkgs of taco seasoning
Brown the hamburger in a large soup pot. Open the cans and dump them all into the pot, including the liquids. (No other liquid is needed.) Let simmer for several hours to thicken, stirring on occasion. Serve with sour cream, cheese and fritos.
This is the original recipe. The can sizes are up to you. But, I use the 15-16 oz. size for all ingredients.
I have made some changes through the years.
- I add an extra can of which ever bean strikes my fancy that day. I really like extra pinto beans and Jay like the extra kidney beans.
- I never have stewed tomatoes, so I use an extra can of diced tomatoes instead. I buy the small diced tomatoes. I don't like the larger chunks of tomatoes in this.
- I use mild salsa but you can use hotter, if you like it that way. You can buy the cheap salsa for this, if you'd like. It doesn't effect the soup.
- I use the Costco size taco seasoning jar, so I measure out 6T. of the seasoning, instead of buying the packages.
- We have never felt the need to make the soup spicier, but you could add chili powder to make it hotter to taste.
Recipe shared by Robin.
