Taco Soup

I've shared my basic recipe for taco soup before, but I didn't have any pictures with it the first go around, so I thought I'd post it again, this time with visual aids.

This is my favorite soup to make, to honest I make it year round, but with the recent cold weather, it was perfect.

I browned 1 1/2 pounds of lean ground meat--this is "homegrown" meat, so lean that most of the time I don't even have to drain it--just brown and go!

Once the meat is browned (and drained if needed), add the beans, corn, tomato sauce, and taco seasoning. I wanted to make a big pot this time, so I used two of everything.

Bring to good bubble, then lower the heat and simmer for at least 30 minutes.

You can serve this like traditional soup, with crackers, or with corn chips. Garnish it for sure with cheese, and if you like, add a dollop of sour cream. Have I mentioned how much I love this soup?

As always, you can vary the beans--I've used every kind of bean from pintos to red beans to ranch style to plain old pork and beans. I know a lot of people who use chunk tomatoes, as well. Once in a pinch I used a can of tomato soup and a can of cheddar cheese soup, and it was good then, too.

What's you favorite soup to make?

Note: Be sure to enter the Hillshire Farms prize package giveaway that I'm running this week

This post is linked to:

Tasty Tuesday at Balancing Beauty and Bedlam

Tempt My Tummy Tuesday at Blessed with Grace

Tuesdays at the Table at All the Small Stuff

Ultimate Recipe Swap at Life as Mom

Foodie Friday at Designs by Gollum

Until next time, good cooking, and good eating!