Taco Soup Recipe

This taco soup recipe will allow you to put a healthy meal on the table in a matter of minutes. Not only is this a "comfort" food, you can feel good about serving it to your family.

The flavor is so hearty that it tastes like you have been cooking all day.

I make this recipe and serve it to my family at least two to three times month, and sometimes more often.

It is so easy that even the most inexperienced cook can make this. As long as you can open a can and fry some meat, you are good to go.

Here is a tip for you: This recipe freezes really well. Double the recipe and freeze what you have left over.

Taco Soup Recipe

Ingredients:

• 1 1/2 lbs. ground beef or turkey
• 1 onion finely chopped
• 2 cloves of garlic, minced
• 2 cans diced tomatoes, undrained
• 2 cans kidney beans, undrained
• 2 cans whole corn, undrained
• 1 8oz. can tomatoe sauce
• 1 4oz. can mushrooms, undrained
• 1 pkg taco seasoning, 1 1/4 oz.

Garnish with the following:

• avocado slices
• shredded mild cheddar cheese
• sour cream
• corn chips crushed on top

Directions:

Saute the chopped onion in olive oil on low until the onion is a golden brown. This will probably take about 35 minutes. Add the garlic the last five minutes of cooking the onion.

This brings out a real nice flavor if you have the time.

If you are short on time you can just cook the onion and garlic with the meat.

If you are cooking the longer version, now add the meat and cook on medium. When the meat is done, drain the grease. Then stir in the tomatoes, beans, corn, tomatoe sauce, mushrooms and taco seasoning.

Bring this to a boil and then simmer for 15 - 20 minutes.

To serve this dish, garnish it with sour cream, grated cheese and slices of avocado.

And don't forget to sprinkle those corn chips on top!

This taco soup recipe is great with warm, out of the oven cornbread.

Serves 10 to 12 and freezes well.

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