I’ve posted this recipe before. But this? This one bears repeating. It has been in my regular rotation for well over 10 years. It is frequently requested when I offer to feed the work dudes and that’s high praise. They give it 5 stars. Well, usually I get an Effing Awesome! or two and that’s kind of the same thing.
There are a million versions of Taco Soup floating around the web. This is mine. Think something akin to a quick chili with flavors more like a taco. It is also highly adaptable. Use chicken instead of the beef. Or ground pork. Or veggie crumbles for the vegetarians in your crowd. Heat it up with some Cholula. Add extra cumin and cayenne. Use a few different kinds of beans. It’s your call!
Need any other convincing? It tends to be a crowd pleaser and I’ve served it to many kids who have drained their bowls. It reheats well. It is quick, fairly healthy and pretty inexpensive.
Serve it up with shredded cheese, sour cream, guac and corn chips. Yum!
- 1 large bottle of V8 or similar vegetable/tomato juice
- 1 15 oz can garbanzo beans, drained.
- 1 15 oz can corn, drained
- 1 15 oz can black beans
- 1 15 oz petite diced tomato
- 1 lb ground beef, browned
- Taco seasoning to taste
- Mix all ingredients in a large pot. Simmer for a while. Eat it.
If you're using packets of taco seasoning, plan on 2 or 3 packets of seasoning. I typically use a blend from Pendery's and just add seasoning to taste. I'll often also add cumin, a few pinches of cayenne and some onion powder.
The soup is pretty much ready to go as soon as you mix it up and heat it. It does taste a little better if you simmer it for a while, though. I often make this at work using a crockpot.
When serving others, I usually put out some corn chips, sour cream and shredded cheese to garnish.