Menu Monday: Taco Soup

By: Alissa Holm

If you’re like me, there’s nothing that sounds better than eating a delicious bowl of taco soup with tortilla chips on a cold winter day. I had never made it myself until this afternoon, and the process was a lot easier than I thought it would be. After doing a little research and finding a decent recipe, I modified it a bit and the results were too good not to share. 



1 lb. extra-lean ground beef

1 onion, chopped

1 can diced tomatoes

1 can corn

1 can black beans (or whatever beans you prefer)

1–1½ cups water

2–3 T. taco seasoning

¼ t. cayenne pepper

Salt and pepper to taste


1–1½ c. shredded cheese

Sour cream

Tortilla chips

Fresh cilantro



Brown meat with onions in a frying pan. Mix in taco seasoning and then drain off the grease.

Combine all of the remaining ingredients in a pot on medium heat. Add the meat mixture and then bring to a boil. Let simmer on medium-low heat for 5 minutes, stirring occasionally.

Serve with cheese and cilantro on top, add sour cream as desired, and eat with tortilla chips.