Football season is here and with it comes tailgating and picnicing and the constant question “What’s for dinner tonight?” Our local homeschool football team, the Mustangs, practices twice per week and many of the homeschool families enjoy a picnic dinner after practice. This recipe for Taco Soup is one of my family’s favorite dishes for a chilly fall night.
1 1/2 pounds ground beef
1 onion, chopped
1 (14 1/2 ounce) can diced tomatoes
1 (10 ounce) can tomatoes with green chilis
1 (8 ounce) can tomato sauce
1 (15 1/2 ounce) can whole-kernel corn, undrained
2 (16 ounce) cans kidney beans, undrained
1 (14 1/2 ounce) can beef broth
1 package taco seasoning mix (or 1/4 cup)
Grated Cheddar Cheese
Chopped Green Onions
Chopped Jalapeno Peppers (optional)
In a dutch oven, brown meat and onions until meat is no longer pink. Drain off fat and rinse with hot water.
Add diced tomatoes, tomatoes with green chilis, and tomato sauce (we use whatever tomatoes we have on hand, just equal up the ounces). Add corn, kidney beans, beef broth, and taco seasoning mix.
Simmer about 30 minutes. Check for seasoning (do not oversalt because the chips will be salty).
To Serve: Place crushed chips in bottom of bowl. Pour soup over chips. Top with cheese, sour cream, and green onions (and jalapeno slices, if desired). Enjoy!
Serves 8-10. You can easily make more by doubling or tripling. Freezes and cans very well.