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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is my favorite taco soup recipe! All the others I have tried include ranch seasoning, don't get me wrong I love ranch but I think it's just too much for this awesome soup! It also has a few diced potatoes and carrots. It is so hearty and delicious! We love it served over fritos with a dollop of sour cream! Ingredients:
1 lb ground beef |
1/2 cup onion, chopped |
1 medium potato, diced |
2 carrots, diced |
1 (8 ounce) can tomato sauce |
1 (16 ounce) can red kidney beans, undrained |
1 (16 ounce) can white beans, undrained |
1 (16 ounce) can corn, undrained |
2 (10 ounce) cans rotel tomatoes or 16 ounces tomatoes, undrained |
2 ounces taco seasoning, packets |
1 1/2 cups water |
1/4 cup abc noodles, small ones (optional) or 1/8 cup acini di pepe pasta (optional) |
salt & pepper, to taste |
cheese |
sour cream |
fritos corn chips |
Directions:
1. Brown ground beef in a large pot, drain grease.
2. Add all remaining ingredients and mix well.
3. Bring to a boil, lower heat to med and simmer for 30-40 minutes or until potatoes and carrots are tender (make sure you do not cut them in chunks or it will take too long to cook, just dice them).
4. Salt and pepper to taste.
5. Serve over fritos and cheese, top with sour cream!
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