I got this recipe years ago from my cousin. We’ve been making it ever since. It is easy to make and delicious. It is pretty much just brown some burger, open cans, heat, and eat. I am pretty sure my 5-year-old could make this meal without much problem… Well, maybe using the can opener.
I made it this last week for our Taco Tuesday. Ever since watching the Lego Movie, my kids want to have Tacos every Tuesday. I am always trying to have new ways for us to have tacos.
Serve the soup with some shredded cheddar up on top and some fritos on the side for a different twist on Taco Tuesday.
Ingredients:
- 1 lb of hamburger (I use chicken burger)
- 1 chopped onion
- 1 cup sliced carrots
- 1 -2 cubed potatoes
- 1 can condensed cream of cheddar soup
- 1 can beef stock
- 1 pkg or 1/4 cup Taco seasoning
- 1 can kidney beans, drained and rinsed
- 1 can chili beans, drained and rinsed (unless in a good chili sauce, then you can pour it all in)
- 1 can stewed tomatoes
- 1 can tomato sauce
- 1 can of corn, drained
- Shredded cheese for topping
Directions:
In a large stockpot, brown your hamburger and onion. Add in your taco seasoning and then add all the rest of the ingredients except the corn and cheese. Add in 3-4 cups of water, depending on how soupy you like it. Bring to a boil and then reduce heat and simmer for 30 minutes to 1 hour. Add in the corn to warm before serving. Top with shredded cheese.
Fritos are yummy to add up on top as well!
Ingredients
- 1 lb of hamburger (I use chicken burger)
- 1 chopped onion
- 1 cup sliced carrots
- 1 -2 cubed potatoes
- 1 can condensed cream of cheddar soup
- 1 can beef stock
- 1 pkg or 1/4 cup Taco seasoning
- 1 can kidney beans, drained and rinsed
- 1 can chili beans, drained and rinsed (unless in a good chili sauce, then you can pour it all in)
- 1 can stewed tomatoes
- 1 can tomato sauce
- 1 can of corn, drained
- Shredded cheese for topping
Instructions
- In a large stockpot, brown your hamburger and onion.
- Add in your taco seasoning and then add all the rest of the ingredients except the corn and cheese.
- Add in 3-4 cups of water, depending on how soupy you like it.
- Bring to a boil and then reduce heat and simmer for 30 minutes to 1 hour.
- Add in the corn to warm before serving.
- Top with shredded cheese.
