Taco Soup

I stand corrected. Last night’s plan of stew didn’t pan out, because the hubby took all the leftovers to work with him. Here I thought there was plenty for both him AND stew. He confessed that it was just a little bit too much for him, but insists I didn’t have enough for the stew.
He did say there were some very jealous people at work last night. Pure goodness on a plate, I tell you.
So we couldn’t have stew. We ended up just having grilled cheese sandwiches and french fries. It was a good meal, but certainly no beef stew.
Tonight, if we have the beans, we’re going to have Taco Soup. My boys love this. My daughter loves part of it – the corn, the chips, and the cheese. It’s just like Chili (which they say they DON’T like) but it has corn added.

Here’s what you need:

* 1 ½ pounds ground beef
* 1 envelope taco seasoning
* 2 cans (15 ¼ ounces each) whole kernel corn, undrained
* 2 cans (15 ounces each) chili beans, undrained
* 2 cans (14 ½ ounces each) diced tomatoes, undrained
* Crushed tortilla chips (or Fritos – that’s what we usually use)
* Shredded cheddar cheese

And here’s how you throw it together:

In a dutch oven (I love my dutch oven) cook beef until done, drain (you could probably add some diced onions to the beef while cooking too, I sometimes do if I have an onion lying around). Stir in the taco seasoning, corn, beans and tomatoes. Cover and simmer (stirring occasionally) for 15 minutes or so, until heated through.
Place chips in soup bowls, ladle soup over chips, and sprinkle with cheese. OR, do chips, cheese, then soup. OR, do soup, cheese, then chips. Order doesn’t matter – the end result is the same. It’s all good!