kathy's taco soup

Recipe by
Fran Miller
Parkersburg, WV

My sister, Kathy, is a FABULOUS cook! She started in education as a Home Ed. teacher. When she gave me this recipe, she wrote, "This is a quick soup. My kids at school could make it, eat, and clean the mess up, all in a 50 minute class period. I like quick and easy." We like it, too! Thanks for sharing, Kathy. The only thing better would be for you to drive up from Texas to make this for us! =^..^=

yield 6 -8, depending on serving size
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For kathy's taco soup

  • 2 pkg
    taco seasoning
  • 1 c
    pace picante sauce
  • 2 can
    pinto beans with jalapenos, drained (plain pinto beans or kidney beans will also work)
  • 1 or 2 can
    whole kernel corn, drained
  • 1 or 2 can
    whole tomatoes with juice, crushed with your fingers
  • some
    water
  • 1 lb
    hamburger
  • TOPPINGS OPTIONS:
  • sour cream
  • shredded cheddar cheese
  • tortilla chips or strips
  • fresh lime juice

How To Make kathy's taco soup

  • 1
    Put all ingredients, EXCEPT water & hamburger, into a large pot over MEDIUM heat. Stir to mix and add enough water to cover. Stir occasionally until the soup starts to boil.
  • 2
    Once the soup starts boiling, drop small clumps of hamburger into the soup mixture. Let it cook for a few minutes before stirring, so the hamburger clumps stick together. Gently stir occasionally.
  • 3
    Once the hamburger is cooked, decide how thick you like your soup. If needed, add a little more water if you like a thinner soup. Cook for about 15 minutes so that all the flavors blend together and the soup becomes the desired consistency.
  • 4
    Serve hot with sour cream, cheddar cheese, tortilla chips, and a squeeze of lime, if desired.
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