Two of my favorite foods — chili and tacos — come together in this week’s recipe, and the result is one that’s hard to beat.
Taco soup is quick to put together, makes a generous amount and somehow tastes even better after spending a few days in the fridge.
This is an especially great option when you need to feed a crowd.
The flavors are familiar and well-loved, making it a hit with both adults and kids. It’s hearty without being heavy and flavorful without being overly spicy, which makes it approachable for everyone.
I ate this soup several times this week and enjoyed it a little differently each time. One bowl was topped with shredded cheese, others with a generous dollop of sour cream, and a couple of servings were scooped up with Fritos Scoop chips. Every version was delicious. You can customize each bowl based on what you’re craving or what you have on hand.
Flavor-wise, this soup is warm, savory and satisfying. The taco seasoning brings classic taco flavors, while the tomatoes and tomato sauce add a rich and tangy base. The beans and corn give it texture and heartiness, and the ground beef ties everything together into a comforting, filling dish.
With temperatures staying cold, this is exactly the kind of meal that warms you from the inside out. It’s perfect for busy weeks, game days or anytime you want something comforting without a lot of effort. Make a big pot this weekend and enjoy easy lunches or dinners for days to come.
From our kitchen to yours — enjoy!
8 Servings
Ingredients:
1 lb. ground beef
1 onion, chopped
1 can chili beans
1 can kidney beans
1 can corn
2 cans diced tomatoes
1 can diced tomatoes with green chilis
1 (8 oz.) can tomato sauce
1 pkg. taco seasoning
Brown ground beef with onion. Drain, if necessary. Mix remaining ingredients. Cook on low for up to 8 hours. Serve atop Fritos and top with sour cream or shredded cheese.
