Taco Soup

A family favorite, I usually make this recipe in a slow cooker, but I made it on the stove top this time because I forgot to start it the night before. :) This meal is easy to make and lasts for at least two nights worth of meals. We usually have one bowl left, which I put in a container and freeze. When we collect enough of these mini meals in the freezer, we have Hodge Podge night and make everything. The kids love it because they can choose exactly what they want. I serve their choices on a cafeteria tray with all those individual compartments. Such fun!



1.5 lbs lean ground beef
1 onion
2 envelopes taco seasoning
3 cans Bush's Best Chili Beans (mild sauce)
1 can light kidney beans
16 oz tomato sauce
1 cup frozen corn (or one can with juice)
1/2 cup water (omit if using canned corn)
sour cream
cheddar cheese
Fritos scoops

Brown the ground beef with the onion and one envelope of the taco seasoning.



At this point you can add the beef and the rest of the ingredients to the slow cooker, set on low, and cook overnight or for at least 4 hours. Or just add everything to the pot on the stove and stir. (Do not drain beans.)



Cook for at least 3 hours. The longer the better really as it is even better the next day, like chili and spaghetti sauce. Serve with shredded cheddar cheese and a dollop of sour cream. We use those large Fritos Scoops to dip, except Tinker Bell who crushes up her Fritos and dumps them in the soup. This recipe is a nice departure from ho-hum taco night. Enjoy!