No-Brainer Taco Soup
"This is some EASY cooking -- feeling tired today but want something tasty for supper? This might just be your ticket!"
photo by ColoradoCooking
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 lb ground beef
- 2 (15 ounce) cans corn, undrained
- 2 (10 ounce) cans condensed tomato soup
- 4 ounces green chilies, diced (canned)
- 1 1⁄4 ounces taco seasoning (one packet)
- chicken broth (optional)
directions
- Brown the ground beef in a cooking pot and drain off the fat.
- Add the corn (with the juice that it's in), tomato soup, chilies, and taco seasoning.
- Bring to a boil and then reduce heat to a simmer. Allow to simmer, covered, for 25-30 minutes.
- If you want it a little thinner, add some chicken broth while it's cooking.
- Can be served with tortillas for dipping.
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Reviews
-
It was a cooler night in the mountains last night, June 30th! LOL. So easy to throw together. I used leftover taco meat and creamed corn, rinsed and drained kidney beans. Fresh roasted poblanos because that canned stuff is nasty. Great fast recipe that hit the spot. Thanks! -
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Great Recipe. It was very yummy. I added ground Chicken because that's all I had in the freezer and a can of diced tomato's. Excellent and Easy. We ate the whole pot in one sitting. :) -
You"re right, it is a no brain-er but that add to it's beauty! One could easily throw this together after work, add some tortilla chips and a little grated cheddar cheese plus a side salad and you"re good to go. I only had one can of corn so I added the equivalent amount of frozen corn and a little more chicken broth. I also added a little cumin just because I love it. The ingredients are pantry /freezer staples which adds to ease of prep. Since I'm only cooking for 2, I froze half for later. I'll let you know how that works out. Thanks for this tasty soup and making my life easier!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
