Black Bean Taco Soup

Name: Black Bean Taco Soup
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb ground beef, cooked, drained; 1 medium onion, chopped; 1 packages taco seasoning; 1 can 16.5 oz, sweet corn kernels, drained; 1 can 15.5 oz, black beans, drained and rinsed; 2 can 14.5 oz, diced tomatoes (with green chiles is optional); 1 can 8 oz, tomatoe sauce; 1 sour cream; 1 shredded cheese; 1 Tostitos Original Restaurant Style chips

Georgina Scarbrough @cook_3396197

So easy to make. It can also be made ahead of time and put in the freezer for later.

Georgina Scarbrough @cook_3396197

So easy to make. It can also be made ahead of time and put in the freezer for later.

Saved

Ingredients

30 mins

8 servings

1 lbground beef, cooked, drained
1 mediumonion, chopped
1 packagestaco seasoning
1 can16.5 oz, sweet corn kernels, drained
1 can15.5 oz, black beans, drained and rinsed
2 can14.5 oz, diced tomatoes (with green chiles is optional)
1 can8 oz, tomatoe sauce
1sour cream
1shredded cheese
1Tostitos Original Restaurant Style chips

Saved

Steps

30 mins

1

Brown meat and onion in your soup pot. Drain. Put meat back in pot.
2

Add taco seasoning and water according to the package and simmer for about 8 minutes.
3

Add all the canned ingredients. Stir. Cook on medium-low for about 20 minutes.
4

Serve. Top with sour cream and cheese if desired. Eat with tortilla chips. Enjoy.
5

Directions for freezing: cook meat like instructed in steps 1-2, let cool. Dump meat and ingredients into a resealable gallon sized freezer bag. When ready to eat, remove from freezer and thaw in fridge 24 hours before. Cook in crockpot on High 1-2 hours, or on Low 2-3½ hours. Serve.