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Four Can Taco Soup

By: Donna Leach
Four Can Taco Soup
Four Can Taco Soup

Four Can Taco Soup is my go-to weeknight supper when I need a hearty, filling meal in a hurry. My family loves it and the convenience of using only four canned products cuts down the prep time and the price tremendously without sacrificing taste. This one pot recipe is sure to be a hit with your family, too. Don't forget to add Cheddar cheese on top and serve it with tortilla chips. They make this dish even more special.

This recipe was submitted as part of the Swiss Diamond One Pot Wonder Recipe Contest.



 

Serves6

Preparation Time5 min

Cooking Time30 min

Ingredients

  • 1 pound lean ground beef (I use 15% fat)
  • 1 (1.5-ounce) packet McCormicks Mild Taco Seasoning mix
  • 1 (29-ounce) can cooked pinto beans
  • 1 (16-ounce) can cooked dark red Kidney beans
  • 1 (15.25-ounce) can sweet kernal corn
  • 1 (14.5-ounce) can diced petite-cut tomatoes
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 1/2 cup water
  • 1 (10-ounce) package white or yellow tortilla chips

Instructions

  1. In a nonstick large stock/soup pan over medium heat, scramble crumbled lean ground beef and season with 1/2 package of Mild Taco Seasoning mix. Cook about 5 minutes using a spatula to break up the beef as it cooks. Remove from heat and drain off any fat after beef is browned and cooked through.

  2. Add the pinto beans, red kidney beans, sweet corn, and diced tomatoes (including the juice from all the cans). Add water, garlic powder, onion powder and the rest of the package of taco seasoning to the pot.

  3. Gently stir ingredients together and return to heat, bringing to a simmer/ boil. Put a lid on the pot and turn heat to low to let simmer for 30 minutes, stirring occasionally until tomatoes are soft and soup is dark and rich.

  4. Serve in a bowl with crushed Tortilla chips. Optional: Some people also enjoy fresh grated Cheddar cheese on top of their taco soup. Cool and refrigerate any left-overs.

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Hmm, corn in taco anything is something I don't believe I'd ever do, but I'm not a big fan of corn anyway...so I suppose those who like it will enjoy it. This sounds interesting but I can't help to think of it more like a chili or dip instead of a soup, but on the other hand, it really is an easy dish for when you're limited on time..and grilled cheese sandwiches would be a nice compliment to this recipe. Or, how about cheese crackers instead of tortilla chips as another option!

This is another great comfort food for nights when you don't want to do a lot of cooking. I substituted a can of the Del Monte Fiesta Corn for the regular corn mentioned in the recipe. The Fiesta Corn also includes red and green pepper along with the corn, and it adds to the flavor. I also swapped black beans for the pinto beans, simply as a matter of personal taste. And adding some shredded cheddar or pepper jack cheese on top is a given for me.

This a really good good dish....I use a can or two depending on how much I am making of beef broth...down in Louisiana we are fortunate to have many well seasoned canned items...I use a Pinto bean with Jalapeno and bacon...and a small amount of Carne Asada seasoning and a package of Ranch dressing....make u want to slap yo mama.

I forgot that you need to double the taco seasoning....and add a bit of granulated garlic...

This sounds really delicious! I love quick and easy weeknight meal ideas and everyone in my family loves tex-mex! I often cook beans from scratch in my electric pressure cooker, so would probably use that instead of tinned beans. You could red pepper flakes or jalapeno to add a bit of spice too. Sounds really delicious and I can't wait to try it!

This sounds so yummy! Thanks for all the suggestions of toppings. I love the idea of cheese, sour cream, olives. I would break up some tortilla chips and sprinkle them on top.

This soup sounds really good as my whole family loves a Mexican meal. I would definitely top with sour cream and shredded cheddar cheese, maybe some avocado as well. My question for anyone who has tried this recipe is, could it be done as a vegetarian dish? My daughter doesn't eat meat. I was thinking I could substitute with meatless crumbles or maybe leave the meat part out completely. Do you think it would still come out ok?

This is like chili with corn added. Sour cream is great on top. Maybe a handful of chopped onion and sliced black olives too. If you want some added heat, throw some nacho slices on top. My whole family likes a bit of heat so I add a chili pepper to the soup when I make it.

I like to add sour cream on top with the cheese. Delish

I also like to put sour cream on top with the cheese.MMMMMM

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