This Taco Beef Soup recipe is actually one that Julie contributed to our Brew Family Cookbook, vol. II, 1991 edition. Yes, it is so cool to have this cookbook and it has become my go t0 when I just want to connect with my roots or prepare something simple. A lot of the recipes are not rooted deeply in our famly cooking, but thank goodness some of them are. We all had the assignment of submitting a number of recipes, so some were also untried but looked good!
No worries, though. I have personally collected recipes over the years and taped them to the back of the pages (left blank on purpose by Julie, who compiled the project). You may have seen this one. So my cookbook is a lot thicker than it started out. I have also had it re-bound for that very reason. It needs it again.
So, back to the taco beef soup recipe. It’s very basic, so get creative with add-ins like sour cream, shredded cheese, tortilla chips, cilantro. Whatever you can think of in the Mexican ingredient realm could easily be added here. Well, not sure about molé. But who knows?
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Taco Beef Soup
Description
A quick and easy soup with Mexican flavors. Add-ins will make it even tastier.
Ingredients
- 1 lb. ground beef
- 1/2 cup chopped onion
- 3 cups water
- 2 14-oz. cans diced tomatoes
- 1 16-oz. can dark red kidney beans, undrained
- 1 envelope taco seasoning mix
- 1 16-oz. can tomato sauce
- 2–3 tablespoons fresh cilantro
Instructions
- In a large pan, cook ground beef and onion until well-browned.
- Drain off fat.
- Add the rest of the ingredients, except the cilantro.
- Simmer covered for 15 minutes, then add the cilantro before serving.
- Top with grated cheese, corn chips, or sour cream
