Paula Deen's Easy Taco Soup
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 453.59 g ground chuck
- 1 large onion, chopped
- 946.36 ml water
- 453.59 g can red kidney beans, drained
- 439.41 g can pinto beans, drained
- 432.33 g can corn niblets, drained
- 425.24 g can black beans, drained
- 425.24 g can tomato sauce
- 304.75 g can tomato soup
- 283.49 g can diced tomatoes with green chilies (Rotel)
- 283.49 g can enchilada sauce
- 35.43 g package taco seasoning mix (or make your own, like I do!)
- 4.92 ml salt
-
Garnish
- shredded cheese
- sour cream
- tortilla chips
directions
- 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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