Unknown / Soup
Taco Soup
This is an easy weeknight recipe for soup that uses many shelf-stable pantry essentials.
Ingredients
- ground beef or turkey, or ground turkey1 lb
- vegetable oil
- diced tomatoes, 29 ounces; diced2 can
- corn kernels, 30.5 ounces2 can
- kidney, black, or pinto beans, 31 ounces; alternatively black or pinto beans2 can
- taco mix, 1 ounce / 3 tbsp1 package
- water2 cup
- shredded Mexican-style cheese, shredded; optional
- tortilla chips, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
Ladle into bowls, and enjoy with cheese and chips if desired.