I’ve had this recipe for 20 years, and it’s always good.   My favorite way to eat it is with sour cream (or Greek yogurt), lots of cilantro, and plenty of fresh lime juice.   And Fritos. Always with Fritos.

 

Taco Soup

 

2 teaspoons olive oil

1 small onion, minced

1 pound lean ground beef

1 can pinto beans (rinsed)

1 can kidney beans (rinsed)
1 can diced tomatoes
1 can Rotel tomatoes

1 (4.5 ounce) can green chilies
1 cup frozen corn
1 package taco seasoning mix

1 tablespoon chili powder

1/2 tablespoon cumin
1 cup beef stock
Garnish: Fritos, grated cheese, avocado, sour cream, green onions, cilantro, limes

 

In a large pot, heat olive oil over medium heat.  Add onions and cook until translucent (about 3-5 minutes).  Add ground beef and cook until browned.  Sprinkle with taco seasoning and stir to combine.  Rinse and drain the beans and add to the slow cooker.  Add the tomatoes, Rotel, corn, and beef stock.  Stir and simmer for 20 minutes or longer. Add additional stock or water if soup gets too thick.

Taco Soup