After a long day at work or school, the prospect of cooking can seem like a task rather than a pleasure. You wonder what to make, what you’ll need, and how much time and effort it requires. On days like these, most take the easy path and grab fast food or take-out. Don’t do this! Give your heart and wallet a break.
Growing up, whenever the thought of grabbing food to go or dining out crossed my mom’s mind, she would hesitate and turn to this recipe.
Taco soup is a staple in my house — it is the easiest onepot dish known to man. Thinner than your average chili, this soup incorporates classic Tex-Mex taco flavors and
takes 30 minutes tops to prepare.
Ingredients:
1.5 lbs ground beef
1 medium yellow onion (chopped)
1 large can (32 oz) peeled, chopped tomatoes with juice
1 can yellow corn with juice
1 can black olives with juice
1 can kidney beans with juice
1 can black beans with juice
1 package of taco seasoning
Shredded cheddar cheese
Sour cream
Tortilla chips
Directions:
Place the ground beef and yellow onion in the bottom of a soup pot. Cook on medium high heat until the meat is golden brown and onions are translucent.
Add corn, black olives, kidney beans, black beans, and tomatoes with juices to the pot.
Stir until combined. Mix in taco seasoning.
Bring the soup to a simmer and turn to low until time to serve.
Top with crushed tortilla chips, sour cream, and shredded cheese (or whatever you like).
Warm up with taco soup
Daily Emerald
November 11, 2009
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