Cassi’s Taco Soup
The other night I was in the mood for soup and our kitchen desperately needs us to go grocery shopping. I am really not much for Taco Soup because I prefer my Mexican food in solid form. However, I knew if I was going to make soup, I had to use what I had, and that meant it was going to be a Mexican soup. That was worth it to me to have soup, so I started throwing things together in a pot as Adelynn brought cans over to me from the pantry.
I have to say I was pretty confident in my abilities because, for one reason, I didn’t think I could mess up Mexican soup. Also because we have never, ever had an experimental recipe go wrong. Seriously! Every experiment we have had has turned to food-gold.
Dave ate so much of it I’m surprised he didn’t get sick! He also “claimed” the leftovers.
3 cups frozen corn, or 3 cups regular corn + ¼ cup water
Taco Seasoning to taste
One can of black beans
2 cans rotel tomatoes with green chilis (or regular diced tomatoes based on how spicy you want it, or one of each)
Half cup of water
1 lb of hamburger
12 oz sour cream (this is soup so do what you want. Anywhere from 8-16 oz would be enough)
½ block of velveeta – the Mexican kind
Combine corn, taco seasoning, beans, tomatoes, and water and heat in large pot.
Meanwhile, cook 1 lb hamburger, drain and mix in to corn mixture. Turn heat to medium. Mix in sour cream to taste and ½ block of Mexican Velveeta cheese.