Chili is one of my family's favorite meals, but once summer rolls around it's hard to find cooler evenings to enjoy it. I've tried to make taco soup in the past without great success. I know, I know. How could I mess up something so simple? I truly have no idea, but all my previous attempts have turned out bland and disappointing...until this recipe. It was a big hit and perfect for warmer nights.
Ingredients
- 1 lb. Ground Beef
- 2 packages McCormick Original Taco Seasoning Mix
- 2 cups Beef Stock
- 2 cups Water
- 1 can Black Beans, drained & rinsed
- 1 can Diced Tomatoes, undrained
- 1 can Corn, drained
Directions
- Brown ground beef until no pink remains. Drain off excess grease. I brown my meat in the same pot I make the soup in for less cleanup.
- Add drained and washed beans, tomatoes, corn, taco mix, beef stock, and water. Mix well.
- Bring to a boil, then simmer for approximately 20 minutes.
- Serve with shredded cheese, tortilla chips, and sour cream.
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