Paula Deen's Easy Taco Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe comes from Cooking with Paula Deen, September/October 2008. I found it on The Picky Apple's blog and wanted to post it so I wouldn't lose it :) Ingredients:
1 lb ground chuck |
1 large onion, chopped |
4 cups water |
1 (16 ounce) can red kidney beans, drained |
1 (15 1/2 ounce) can pinto beans, drained |
1 (15 1/4 ounce) can corn niblets, drained |
1 (15 ounce) can black beans, drained |
1 (15 ounce) can tomato sauce |
1 (10 3/4 ounce) can tomato soup |
1 (10 ounce) can diced tomatoes with green chilies (rotel) |
1 (10 ounce) can enchilada sauce |
1 (1 1/4 ounce) package taco seasoning mix (or make your own, like i do!) |
1 teaspoon salt |
shredded cheese |
sour cream |
tortilla chips |
Directions:
1. In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chilies, enchilada sauce, taco seasoning mix, and salt. Bring to a boil; reduce heat, and simmer for 1 hour. Garnish with cheese and sour cream if desired, and serve with tortilla chips.
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