tacos, and since it is winter and we are in full soup and stew season swing, I decided to turn my tacos into a soup! I did try to look for a few taco soup recipes, but I didn't find exactly what I was looking for, so I decided to wing it. I like winging it in the kitchen - if you haven't done it before, you should try it. :)
I made this recipe the other night when we had some friends over for dinner. They really enjoyed it (they even asked for the recipe - a great compliment!). I served it in the pot on the table with tortilla chips, cheddar cheese and sour cream on the side. I think the lime made all the difference in the world from previous taco soup recipes I've made. And the three toddlers (two of mine and our friend's) ate it as well.
Tegan's Taco Soup
(I do apologize in advance for not having a picture, I'll have to come back later and add one in the next time I make it).
1 lb ground hamburger
cayenne pepper (~1/2 tsp)
cumin (~1 tbsp)
paprika (~1-2 tbsp)
1 (16oz) can black beans
1 (16 oz) can diced tomatoes
2 fresh roma tomatoes, diced
corn (~1 cup)
Put it together:
In a large pot brown the hamburger, seasoning with cayenne (a little, unless you want a spicy taco soup, then add more), cumin, paprika and the juice of one lime. Drain the hamburger and return to pot.
Add the beans, undrained, and tomatoes, also undrained and the fresh diced tomatoes to the pot. Add about 3 cups of water. Bring to a boil.
When water comes to a boil, add the corn and the juice of the second lime. I use frozen corn. If you're using canned corn, drain the corn.
Simmer on low about 20 minutes.
Serve with tortilla chips, cheese and sour cream.