My kids are not big soup eaters. The problem is that I love soup. I love how easy it is to prepare. I love that the iingredients are easy to find in the grocery store. I love that it is a one pot meal...in other words, less clean up for me. I love that it can feed a crowd. And most of all, I love the way the house smells while it's simmering on the stove top.
I was trying to find a soup my kids would like and might actually eat everything in it. My kids really like tacos, so I thought it's worth a try. If they don't like it, I can eat on it for a few days. Luckily, 2 out of 3 kids gave it 2 thumbs up. They both ate their entire bowl of soup! And we still have leftovers for lunch.
I simplified the original recipe a little bit since I needed dinner on the table within an hour. We topped our taco soup with sour cream, shredded colby/jack cheese, and tortilla strips. Chopped tomatoes and green onions would be good too!
1 lb lean ground beef (97/3)
1 yellow onion, diced
2 cloves garlic, minced
1 can low sodium beef broth
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn
1 can diced tomatoes
1 can Rotel tomatoes, partially drained
1 package taco seasoning
1/2 package Ranch Salad Dressing Mix
1 tsp cumin
black pepper to taste
In a large soup pot over medium high heat, brown ground beef until cooked through. Add the onions and garlic and cook until tender, about 5 minutes. Add remaining ingredients and stir well. Bring to a boil, reduce heat to medium low, and simmer for 45 minutes, stirring occasionally. Serve up in big soup bowls and top with what you like. Enjoy!
Tortilla strips or tortilla chips
Chopped green onions
Recipe Source: For the Love of Cooking