kathy's taco soup
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
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2 pkgtaco seasoning
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1 cpace picante sauce
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2 canpinto beans with jalapenos, drained (plain pinto beans or kidney beans will also work)
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1 or 2 canwhole kernel corn, drained
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1 or 2 canwhole tomatoes with juice, crushed with your fingers
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somewater
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1 lbhamburger
- TOPPINGS OPTIONS:
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sour cream
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shredded cheddar cheese
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tortilla chips or strips
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fresh lime juice
How To Make kathy's taco soup
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1Put 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.
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2Once 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.
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3Once 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.
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4Serve hot with sour cream, cheddar cheese, tortilla chips, and a squeeze of lime, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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