Easy Taco Soup

I just checked and double checked my archives to see if I had posted this recipe before, but apparently I haven’t.  This is an “old” favorite that is beyond easy (as the recipe title implies) to throw together.  I also call this 8 Can Soup, because the recipe calls for 8 different canned goods.  It’s just a matter of opening all the cans and pouring the ingredients into the pot with some browned ground beef.  It’s not particularly spicy, so feel free to add in a jalapeno or some extra pepper if you like it hot.  It does take an hour to simmer, but the prep work is minimal and you get lots of leftovers!

(I like mine with lots of cheese, as you can see below.  I also added even more sour cream after I took this photo, along with some crumbled tortilla chips.  Yum!)

Easy Taco Soup

from Cooking With Paula Deen, September/October 2008

Makes 10-12 servings

Ingredients:

• 1 pound ground chuck
• 1 large onion, chopped
• 4 cups water
• 1 (16-ounce) can light red kidney beans, drained
• 1 (15.5 ounce) can pinto beans, drained
• 1 (15.25 ounce) can niblet corn, drained
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can tomato sauce
• 1 (10.75 ounce) can tomato soup
• 1 (10 ounce) can diced tomatoes and green chilies (Rotel)
• 1 (10 ounce) can enchilada sauce
• 1 (1.25 ounce) package taco seasoning mix (or make your own, like I do!)
• 1 teaspoon salt
• Garnish: shredded cheese, sour cream, tortilla chips

In a large Dutch oven, combine ground chuck and onion.  Cook over medium-high heat until beef is browned and crumbles; drain.  Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chilies, enchilada sauce, taco seasoning mix, and salt.  Bring to a boil; reduce heat, and simmer for 1 hour.  Garnish with cheese and sour cream if desired, and serve with tortilla chips.