Taco Soup

By: Cathe Vick
Cook 30 Minutes
10 Servings
  • 1 can pinto beans
  • 1 can navy beans
  • 1 bag of nacho cheese chips
  • 1 can black beans
  • 1 can whole kernel yellow corn
  • 1 can black beans
  • 1 can green Lima beans
  • 1 can brown speckled butter beans
  • 1 can or bag cooked lentils
  • 1 lb ground hamburger meat
  • 1 – 8 or 16 oz pk of shredded cheese (your preference) Mine (Monterey jack & cheddar or taco mix)
  1. Brown hamburger meat and drain.
  2. Open cans of vegetables.
  3. After draining meat pour in pot, open pk of taco seasoning, pour on top of meat, pour all cans of vegetables on meat & taco seasoning using all juices from veggies
  4. Let simmer for 30 minutes.
  5. While soup simmers, I usually bake a pk of Mexican cornbread.
  6. When soup is simmered, spoon up soup in bowls & top with shredded cheese and a scoop of sour cream


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