Kathy's Taco Soup

Fran Miller

By
@TchrLdy71

My sister, Kathy, is a FABULOUS cook! She started in education as a Home Ed. teacher. When she gave me this recipe, she wrote, "This is a quick soup. My kids at school could make it, eat, and clean the mess up, all in a 50 minute class period. I like quick and easy."

We like it, too! Thanks for sharing, Kathy. The only thing better would be for you to drive up from Texas to make this for us! =^..^=


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Rating:

Comments:

Serves:

6-8, depending on serving size

Prep:

5 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 pkg
taco seasoning
1 c
pace picante sauce
2 can(s)
pinto beans with jalapenos, drained (plain pinto beans or kidney beans will also work)
1 or 2 can(s)
whole kernel corn, drained
1 or 2 can(s)
whole tomatoes with juice, crushed with your fingers
some
water
1 lb
hamburger

TOPPINGS OPTIONS:

sour cream
shredded cheddar cheese
tortilla chips or strips
fresh lime juice

Directions Step-By-Step

1
Put all ingredients, EXCEPT water & hamburger, into a large pot over MEDIUM heat. Stir to mix and add enough water to cover. Stir occasionally until the soup starts to boil.
2
Once the soup starts boiling, drop small clumps of hamburger into the soup mixture. Let it cook for a few minutes before stirring, so the hamburger clumps stick together. Gently stir occasionally.
3
Once the hamburger is cooked, decide how thick you like your soup. If needed, add a little more water if you like a thinner soup. Cook for about 15 minutes so that all the flavors blend together and the soup becomes the desired consistency.
4
Serve hot with sour cream, cheddar cheese, tortilla chips, and a squeeze of lime, if desired.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tag: Quick & Easy