Pantry Taco Soup

• Soup Base
• 1 teaspoon salt
• 3 cups water
• 1 (15 ounce) can tomato sauce
• 1 (10 3/4 ounce) can tomato soup
• 1 (10 ounce) can enchilada sauce
• 1 (1 1/4 ounce) package taco seasoning mix (I use Taco Bell brand)
• Stuff
• 1 lb ground beef (or chicken, pork, steak, stew meat, ect.)
• 1 medium onion, chopped
• 1 (16 ounce) can red kidney beans, drained
• 1 (15 1/4 ounce) can niblet corn, drained (I double this, usually. Love corn)
• 1 (10 ounce) can diced tomatoes and green chilies, half-drained
• 1/2 of a 1 can chicken broth (14 1/2 ounce)

1. In large pot, combine hamburger and onion. If you're using chicken, i suggest adding a tablespoon or so of butter.
2. Cook over medium heat, until meat is browned.
3. Drain fat, if any.
4. Over medium-high heat, stir in "soup base","stuff", and whatever else you'd like to add. For cold days, i like to add chili powder, garlic powder, paprika, and red pepper flakes to taste.
5. Bring to a boil.
6. Reduce the heat, and simmer for atleast 1 hour.
7. Serve with shredded cheese, sour cream. Its GREAT with cornbread.

salt, water, tomato sauce, tomato soup, enchilada sauce, taco seasoning mix, stuff, ground beef, onion, red kidney beans, niblet corn, tomatoes, chicken broth

Taken from www.food.com/recipe/pantry-taco-soup-388400 (may not work)