Simple Eats: Fantastic Taco Soup in a Hurry!

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It’s healthy, quick and delicious!

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.)

Prep Work:

In a skillet, brown the ground beef, drain and set aside.

BamaBoy shows his hand modeling skills!

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…..

The Bean and Corn Medley

Cooking:

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.

Almost there!!

Reduce heat to a simmer for 5 minutes. Turn off the heat and let cool slightly.

To serve:

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!

Mmmmmm….cheesy!

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!

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6 thoughts on “Simple Eats: Fantastic Taco Soup in a Hurry!

  1. Dad

    Sorry to hear about Bama Boy’s recent illness. Hope he is feeling better now. After reading the recipe I thought no way tortilla chips are gluten free, but it turns out MOST are. The only thing to be careful about is cross contamination in the manufacturing process (big manufacturing plants being the most susceptible to this problem). I like the use of the bean and corn medley. We use something similar (no pintos) for dressing fish tacos. yum!

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