Taco soup is one of those meals that has so many advantages.
It's super easy to customize to include your favorite ingredients.
It's a quick meal to throw together.
It makes enough to feed a crowd.
The leftovers (almost) taste better than the original.
AND it's perfect for warming you up on a cool, rainy day!
That's exactly what I did a couple weeks ago.
I'd been working in the cupcake trailer through an on-again/off-again rainstorm.
The bottom half of my jeans were soaked and I was ready for a good warm meal.
Thankfully most of these ingredients are staples in the freezer and pantry so it's a snap to throw together! Here's what I use:
1 pound ground beef
1/2 sweet onion
1 packet taco seasoning
1 can diced tomatoes
1 can whole kernel corn
1 can black beans
1 can pinto beans
1/4 cup diced cilantro
colby jack cheese
Brown ground beef with diced onions. Drain and return to stove.
Add taco seasoning, tomatoes, corn, beans, and 1 can full of water. Add 1/4 cup diced cilantro. Simmer on the stove at medium heat for about fifteen minutes or until heated through.
Top with shredded cheese, sour cream, and sliced avocado, and serve with warm tortillas.
You can also add all of your hot ingredients to the crock pot in the morning and let it warm all day!