Taco Soup

Taco Soup

Adapted From: Country Ground Beef Cookbook

When my kids ask, "What's for dinner?", they are always thrilled when I tell them its Taco Soup! Once you stir in LOTS of sour cream, cheddar cheese, and add the crunchy chips - that's when the magic happens for me. {wink wink} It's super creamy and super delicious!

Ingredients:

2 pounds ground beef
2 (1 1/4-ounce) envelopes taco seasoning
1 (14 1/2-ounce) can stewed tomatoes, undrained
1 (15-ounce) can light red kidney beans, undrained
4 cups beef broth or chicken broth

Toppings:

cheddar cheese, shredded
green onions, sliced
sour cream
corn chips or tortilla chips

Preparation:

Stove top: Cook ground beef in a large pot. Stir in taco seasoning, stewed tomatoes, kidney beans, and water; bring to a boil. Serve in individual bowls and garnish with toppings.

Crock pot: This is my favorite method if I plan ahead… Thaw 2 pounds frozen ground beef in a crock pot with 2 cups water on low for 4 hours. Do not break apart meat. Transfer cooked meat onto a plate, use oven mitts and dump water and fat from crock pot. Return meat to crock pot and crumble with a large spoon or spatula. Stir in taco seasoning, stewed tomatoes, kidney beans, and beef broth. Cook on low for an additional 1 hour, or until heated through. Serve in individual bowls and garnish with toppings.

Serves 6-8