Taco Soup Recipe

A friend of mine (thanks, efkelley!) shared this recipe with me once, and I've made such great use of it since that I thought I'd share it with my other friends, too! This is one of those "can of this, can of that" soup recipes, and I love it!

TACO SOUP
(serves 6 to 8)

1 lb ground beef browned and drained
1 can of pinto beans, not drained
1 can of corn, drained
1 can of tomato sauce
1 can of diced tomatoes
1 can of rotel (normal original diced rotel)
2 packets of Lowry's Taco Seasoning (the brand there is important)

Directions:
Brown the meat, drain the meat, mix the taco seasoning and let it coat the meat fairly well. Pour all the rest in. Mix it all up and let it heat up. Stir it occasionally. Heat should be medium-ish for the actual cooking part. When it's warm to hot, you're good to go. You serve it over fritos with cheddar on top. Sour cream if you feel like it.

Now, I've made a few changes here and there. For example, I don't currently use Lowry's Taco Seasoning. I have a different brand that someone gave me, so I use that. I also prefer corn chips to fritos.

In my most recent batch, I diced an onion and cooked that with the meat. Then I also added a finely diced zucchini to the pot and let the pot simmer for five-ish minutes so that the dish had more vegetables. These are not in any way necessary to the tastiness of the dish. I just wanted to add more nutritional value. ^_~