Serve this taco soup with sweet cornbread or Fritos.
Heat a skillet to medium-high heat, add meat and brown it, then drain off any grease. Then in a large pot on medium-high heat, add the cooked beef and taco seasoning, mix to coat. Then add the onion and garlic and let it heat and cook through for 3-5 minutes until onions are slightly translucent. Add the drained kidney beans and corn. Add the undrained chili beans and diced tomatoes. Heat through, about 8-10 minutes.
Serve over cornbread with a little sour cream and shredded cheese.
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For ease of preparation, this recipe gets 5 mitts! For flavor, it gets a nice, steady 4. This was super easy to make, very quick, and pairs well with cheese bread or tortilla chips. The flavor was a bit heavy on the chili bean sauce, or I would have rated it higher. Thanks for sharing!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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