BamaBoy does most of the cooking. I know, I am one lucky gal! He’s a really good cook, too! Unfortunately, he was stuck at home sick the other day so he decided to make soup. Taco Soup! Not really what I had in mind for a sick guy, but to each his own I guess. Well, get ready, but this was one heck of a meal and it takes about 30 to 45 minutes total – even less if you prep ahead of time!! The kids liked it, too, which is a HUGE stamp of approval! Let’s DO THIS!!
What you’ll need:
1 and 1/4 lb. lean ground beef
2 16 oz. cans pinto beans
40 oz. chicken broth
1 15 oz. can black beans
1 15 oz. can diced tomatoes
1 11 oz. shoepeg corn (If you’ve never heard of this, have no fear. I thought he was totally FULL of it, but it actually exists and I did find it at the grocery store!)
1 10 oz. Rotel or diced tomatoes and green chilies
1 pouch taco seasoning
Blue (or otherwise) corn tortilla chips
shredded cheese (I like the “Mexican blend”)
**A note about the canned beans – I generally am not a huge fan of all the “syrup-y” stuff in canned beans, but you will be draining and rinsing it all, so it won’t matter and it will save you LOTS of time.)
In a skillet, brown the ground beef, drain and set aside.
Drain the pinto and black beans as well as the shoepeg corn into a colander. Rinse and drain until the water runs pretty clear. BamaBoy likes to mix them up and call it the Bean and Corn Medley…..
In a 5-quart Dutch Oven, pour the chicken broth, diced tomatoes and Rotel (without draining the tomato cans) and turn onto Medium heat .
Add the Bean and Corn Medley 🙂 and the ground beef. Stir well.
Then, add the taco seasoning and bring to a boil.
Reduce heat to a simmer for 5 minutes. Turn off the heat and let cool slightly.
Pour into a soup bowl, line the edge with tortilla chips and top with the shredded cheese. Let the cheese melt and it’s ready! EASY!
This recipe was SO easy and so good!! It was a lot lighter than I thought a taco soup would be and I bought the reduced sodium or “no salt added” versions of most of the canned goods so it was pretty healthy too!! BONUS! We refrigerated it over night and I think it might have been even better the next day! We will DEFINITELY be making this for lunches this year! Enjoy!