CORN TACO SOUP

Corn Taco Soup image

If you need a meal in a hurry, this fast recipe fills the bill! When I have time, I like to make "edible bowls" of bread to serve the soup in- it makes for a unique presentation and a hearty main dish!

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 serving (1-1/2 quarts).

Number Of Ingredients 8

Ingredients

1 pound ground beef
1/4 cup chopped onion
2 cups fresh or frozen corn
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 envelope (1-1/4 ounces) taco seasoning
Corn chips, shredded cheddar cheese and/or sour cream, optional

Steps:

In a large saucepan, brown ground beef and onion; drain. Add corn, kidney beans, tomatoes, tomato sauce and taco seasoning. Cover and simmer for 15 minutes, stirring occasionally. Serve with corn chips, cheese and/or sour cream if desired.

Nutrition Facts : Calories 271 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 977mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 21g protein.