Taco Soup!

This soup recipe was one of our favourites from childhood. The recipe originally came from a woman in our village who would make gallons of it for church and community functions.

I recently made it for my boys and was thrilled (and admittedly) shocked by how much they loved it! Well, who wouldn’t love supper when you get to add chips to it!

Taco Beef Soup
½ lb. ground beef
¼ C chopped onion
1 ½ C water
1 16 oz can of stewed cut-up tomatoes
1 8 oz can of tomato sauce
1 16 oz can of kidney beans
½ envelope or 2 Tablespoons of taco seasoning mix

Grated cheese
Nacho chips
Sour Cream

Brown hamburger and onion. Drain fat.
Pour into a large pot.
Add water, cans of tomatoes, kidney beans and tomato sauce. Do not drain. Pour them in the pot with their juices. Add taco seasoning.
Simmer covered for 15 minutes.

After you serve it, crush up nacho chips and add it to the bowl. Top with grated cheese and a dollop of sour cream. Mix.

My boys use the nacho chips to dip into the soup. However you eat it, it’s great on a winter’s day or doubled for a family gathering.

My original recipe actually has quantities for 60 people on it!

Serves 6