My go to soup on cold days is taco soup. I call this “my version” of taco soup, because mine varies from the traditional ones.
I’m a pretty picky eater. It stems from my childhood, because my mother never made us eat anything we didn’t like. She would say “There’s a reason, you don’t like it, so forcing you to eat it won’t solve anything.”
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I appreciate this more than you know. People tell me, I’m missing out, but I don’t think I am, and that’s what matters.
So, as I was saying, this soup recipe is a little different. But trust me, it’s still yummy.
And for us mothers who are on a budget, it’s very inexpensive. It’s seriously like less than 10 ingredients that can all be found in the “off-brand” isle at your grocery store.
This soup really doesn’t take long, and it can all be done in one pot. I use my dutch oven (affiliate link) so I can brown my meat, and then add all of the other ingredients all in one pot. Easy clean up! That’s what we need right? I love my dutch oven. I highly recommend getting one.
I apologize in advance for not taking pictures of the finished product. I ALWAYS forget, but I will get better. I just get in a rush to feed the hungry mouths, mine included, so I forget.
OK, so here are the ingredients
- 1 Tablespoon of olive oil
- 1 lb ground meat (not pictured, but you know you gotta have it)
- 1 package of taco seasoning (not pictured because I forgot, but I put it in there)
- 1/3 cup of water
- 1 can black beans
- 1 can pinto beans
- 1 1/2 cup Pace Picante Sauce (I’ll explain why this later)
- 1 8 oz can of tomato sauce
- Small package of frozen corn (And again, I’ll explain)
The instructions are simple and quick. I like making this on Sundays after church. Whether I’m using that Sunday to rest and relax, or do hair (I’m a black mother of a black daughter, for those that are also that, you will understand…well frankly any mother will).
Add the olive oil to the dutch oven over medium-high heat. Next add in your ground meat to brown. Once that’s brown, add your taco seasoning, and about 1/3 cup of water (or whatever your taco seasoning package calls for).
Mix the seasoning with the meat. And let it simmer for about 2 minutes.
Next add both types of beans, don’t drain the can. The extra liquids will help.
Then add your tomato sauce and Picante Sauce. OK, I promised I would explain the Picante Sauce…I DISLIKE the texture of tomatoes, and my daughter doesn’t like onions. This is the best alternative I could find. I like the taste of tomato based stuff, but I can’t get past the texture. I told y’all I’m picky.
Some people do add stewed tomatoes, so feel free if you aren’t like me. Remember I’m the “Different Mom” ?
Last add your frozen corn. And here is another explanation. I don’t like canned corn. I know, I know guys, but feel free to add canned corn if you wish.
If you need more liquid, add a little more water.
Reduce heat to medium, medium-low and cover with lid.
Let it all cook for about 15 minutes until corn is no longer frozen.
That’s all to it! Sign up for my menu planner and shopping list to help you prepare for this yummy recipe that your kids will eat.