A hearty taco-flavored ground beef, corn and kidney bean soup garnished with corn chips, sliced olives and shredded cheddar cheese.
1 tablespoon vegetable oil
1 pound ground beef
1/4 cup onion, chopped
1 (14.5-ounce) can whole tomatoes
1 (16-ounce) can corn
1 (16-ounce) can kidney beans
1 (8-ounce) can tomato sauce
1 packet taco seasoning mix
1 package corn chips for accompaniment
1 (4-ounce) can sliced black olives for accompaniment
Shredded cheddar cheese for accompaniment
- In a large kettle, heat oil and brown ground beef with chopped onion, over medium heat. Toss in whole tomatoes, canned corn, kidney beans, tomato sauce, and taco seasoning mix. Bring to a boil, reduce the heat, and simmer for 20 minutes.
- Serve soup garnished with corn chips, sliced black olives, and shredded cheddar cheese.
Makes 6 servings.