Taco Soup

A few months ago - our Church group was learning about service and being prepared at a moments notice to be able to take in a meal to someone in need. We learned about Pantry Meals - these are easy meals that you can prepare with the food you already have in your pantry. I grew up calling them Food Storage meals - this was usually the food in the basement that was for emergencies only. Now that I am older and know, that food should really be rotated to prevent spoilage, it's good to have a few recipes to fall back on, and to use some of those darn beans.

This is another of my family's favorite soups - it also super quick and you can cook it in a Dutch oven or toss it in to a Crock Pot and let it simmer all day. 

Taco Soup

1 large can chili - or 2 regular size ones

1 can corn

1 can kidney beans

1 can pinto beans

1 small can tomato sauce

1 can diced tomatoes (or a pint if you can your own)

1 Tbs dehydrated onions

1 package taco seasoning

Water as needed 

1 lb ground beef, browned

Tortilla chips

Shredded cheese (optional)

Sour Cream (optional)

Combine all ingredients - except the chips, cheese & sour cream in a Dutch Oven or Crock Pot.

Bring to a boil then simmer till desired flavor is reached. 

Serve with tortilla chips (add shredded cheese & sour cream if desired).

As I was preparing this today to take to a friend of mine - I thought of doubling it for their family and mine - I was looking at serving about 12 people with this - I decided to make 1 batch 1st and see how much it made then go from there - I promise you 1 batch is plenty - It filled my 6 quart oval Crock pot. If using a Dutch Oven this recipe would fill a 12" oven.  

This recipe calls for canned beans - I usually have the dried ones on hand - 1 cup of dried beans soaked in 3  cups hot water overnight will substitute nicely, just drain and rinse with cool water, before adding to your soup.  

Have fun cookin'

Cyndi