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Corn Taco Soup

If you need a meal in a hurry, this fast recipe fills the bill! When I have time, I like to make "edible bowls" of bread to serve the soup in— it makes for a unique presentation and a hearty main dish!
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4-6 serving (1-1/2 quarts)

Ingredients

  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 2 cups fresh or frozen corn
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (8 ounces) tomato sauce
  • 1 envelope (1-1/4 ounces) taco seasoning
  • Corn chips, shredded cheddar cheese and/or sour cream, optional

Directions

  • In a large saucepan, brown ground beef and onion; drain. Add corn, kidney beans, tomatoes, tomato sauce and taco seasoning. Cover and simmer for 15 minutes, stirring occasionally. Serve with corn chips, cheese and/or sour cream if desired.
Nutrition Facts
1 cup: 271 calories, 7g fat (3g saturated fat), 37mg cholesterol, 977mg sodium, 32g carbohydrate (7g sugars, 6g fiber), 21g protein.

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