I use the title Taco “Soup” loosely as the meal may or may not look like soup when you’re through. It’ll depend on how much water you add. Since my husband is allergic to soup (not really, but he NEVER wants soup in the summer and feels that once a month is sufficient in the winter) I make adjustments.
On the rare occasion when I make it soupy I like to serve it with warm, homemade corn bread (YUM!). Otherwise, I open a bag of chips for scooping. Either way it’s a quick 1 pan meal.
1 lb. ground meat (turkey, beef, venison)
1 can kidney beans, drained
1 can corn, drained
15 oz can diced tomatoes
15 oz can tomato sauce
Chopped black olives, onions, bell pepper (as much as your heart desires – I never measure these)
chili powder (as much or as little as you want to get your family’s desired heat level- or you could use one those packets of taco seasoning from the grocery store)
salt, pepper, garlic powder to taste
Brown the meat, seasoning while it’s cooking, drain grease and return to pan. Add kidney beans, corn, tomatoes, tomato sauce, olives, onions, bell pepper; stir. Add water to achieve desired consistency. Heat through and taste. Add seasonings and recheck until you get the taste you want. Bring to a slight boil, reduce heat and let simmer, adding water if needed, until all flavors are incorporated nicely.
Set out optional toppings such as: sour cream, shredded cheese, sliced jalapenos, etc.
This feeds the 5 of us with leftovers for my hubby to take to work the next day.