Meals this Week: Delicious Taco Soup

I had a few readers ask that I post more recipes that are easy to make, store, freeze, and eat later. Here’s a delicious recipe my family discovered a couple weeks ago. I suggest doubling it and freezing half. It makes a great quick, go-to meal later!

Taco Soup from My Recipes:

1 pound ground beef

2 (16 oz.) cans black beans, drained and rinsed

1 (15 oz.) can chili pinto beans, undrained

1 (14.5 oz.) can stewed tomatoes (I suggest chopping them slightly)

1 (14.5 oz.) can petite diced tomatoes, undrained

1 (12 oz.) package frozen whole kernel corn

1 (12 oz.) bottle of beer (You can use chicken broth instead if you wish, but the beer’s flavor is great.)

1 (1 oz.) envelope taco seasoning mix

1 (1 oz.) envelope Ranch dressing mix

1. Brown ground beef in soup pot over medium high heat, stirring constantly, until meat is no longer pink. About 8 to 10 minutes. Drain the meat and return to pot.

2. Stir in all ingredients with the cooked beef. Reduce the heat to medium low. Simmer and stir soup occasionally for 30 minutes.

3. Serve it up!

This recipe was tweaked, as you will notice if you click the link above. We added our own flare to a couple of ingredients, and recommend you follow the recipe here!

Nutrition:
I estimate there to be about 300 calories in a regular size cereal bowl serving. If you add cheese or sour cream, you’re adding extra calories to that number!  This is an EXCELLENT way to get protein and lots of fiber!