Black Bean Taco Soup
- 1 lb ground beef, cooked, drained
- 1 medium onion, chopped
- 1 packages taco seasoning
- 1 can 16.5 oz, sweet corn kernels, drained
- 1 can 15.5 oz, black beans, drained and rinsed
- 2 can 14.5 oz, diced tomatoes (with green chiles is optional)
- 1 can 8 oz, tomatoe sauce
- 1 sour cream
- 1 shredded cheese
- 1 Tostitos Original Restaurant Style chips
- Brown meat and onion in your soup pot.
- Drain.
- Put meat back in pot.
- Add taco seasoning and water according to the package and simmer for about 8 minutes.
- Add all the canned ingredients.
- Stir.
- Cook on medium-low for about 20 minutes.
- Serve.
- Top with sour cream and cheese if desired.
- Eat with tortilla chips.
- Enjoy.
- Directions for freezing: cook meat like instructed in steps 1-2, let cool.
- Dump meat and ingredients into a resealable gallon sized freezer bag.
- When ready to eat, remove from freezer and thaw in fridge 24 hours before.
- Cook in crockpot on High 1-2 hours, or on Low 2-3 1/2 hours.
- Serve.
ground beef, onion, taco seasoning, corn kernels, black beans, tomatoes, tomatoe sauce, sour cream, cheese, tostitos
Taken from cookpad.com/us/recipes/355845-black-bean-taco-soup (may not work)