Taco Soup

35068085784_ad12605a7c_k

This is my planned sequel to taco night. I make this soup about once a month. It’s one of those mixtures that improves in flavor as a leftover. Like its second cousin chili, it tastes better after resting for a day or two in the fridge before reheating.

I usually use leftover ground beef taco filling in this soup, but other taco-seasoned meats could work in this recipe, too.

Taco Soup

Makes 8 servings

  • 1 lb leftover taco meat
  • 1/2 pound sliced mushrooms
  • 1 quart reduced sodium beef broth
  • 1 15 oz can pinto beans, drained
  • 1 15.25 oz can whole kernel corn, drained
  • 1/2 tsp hot sauce
  • Freshly ground black pepper, to taste

Cook sliced mushrooms in a dutch oven coated with cooking spray over medium-high heart until mushrooms are golden brown in spots. Add leftover taco meat, breaking up the meat until it is heated through and well combined with the mushrooms. Add broth, beans, and corn. Heat to a gentle boil and let simmer for 5-10 minutes. Stir in hot sauce and black pepper to taste.

Diced tomatoes and shredded cheese are good toppings for this soup.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s