Quick and Easy Taco Soup

Ok, ok. We all know how I feel about beans by now. I may have gotten yelled at a bit by Doug on this one for not buying beans. I feel like, hey, I pick the recipe, I do the shopping, I can leave out the beans and mushrooms, when applicable. Right? Who's with me on that one?

Anyway, this recipe was yummy, even WITHOUT the beans. It was nice and hearty and very easy to make. I'm sure if you're a bean lover, then it would be even better with their addition, but alas, I will never know....nor do I care to.

• 1 lb lean ground beef
• 1 small onion, chopped
• 1 (15 oz) can kidney beans, undrained
• 1 (15 oz) can black beans, undrained
• 1 (15 oz) can corn kernels, undrained
• 1 (15 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 pouch (2 Tbsp) taco seasoning

Optional toppings

• shredded cheddar cheese
• sour cream
• pico de gallo
• sliced avocado
• corn chips
• lime wedges
• chipped cilantro

Brown the ground beef and onion in a large pot until cooked through and crumbled. Drain any excess fat. Add the remaining ingredients to the pot and stir to combine. Cook over medium heat, letting simmer for about 10 minutes to let flavors blend. Serve with optional toppings. Enjoy!

Serves 6

Prep Time: 5 minutes

Total Time: 15 minutes

Recipe from IWashYouDry.com