taco soup

  • 1 tbsp (15 mL) olive oil
  • 1-1/2 lb (680 g) lean ground beef
  • 1 cup (250 mL) chopped onion
  • 1 clove garlic, minced
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 1 can (14 oz/398 mL) tomato sauce
  • 1 can (12 oz/341 ml) corn, with juice
  • 3/4 cup (175 mL) water
  • 2 tbsp (30 mL) chili powder
  • 1-1/2 tsp (7 mL) salt
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) cayenne pepper or red pepper flakes

    toppings

  • sour cream
  • shredded cheddar cheese
  • crumbled corn taco shell

instructions

  1. cook the rice
  2. brown the ground beef well. Add onion and garlic; cook for 5 minutes.
  3. stir in tomatoes, beans, tomato sauce, corn, water, chili powder, salt, ground cumin and cayenne pepper
  4. bring to boil. Reduce heat to low; cook for about 30 minutes.
  5. Taste and adjust seasonings as desired.
  6. Spoon 2 cups (500 mL) soup into each soup bowl.

notes

  • serve with rice
  • top with sour cream, cheese and/or crumbled taco shell