1 lb. ground beef,
1 medium onion, chopped,
3 cloves garlic, crushed,
2 cans red kidney beans,
1 can crushed tomatoes,
1 cup Roma tomatoes, diced,
1/2 cup sweet corn,
1 jalapeno pepper, chopped,
1 Tbsp. taco seasoning,
2 Tbsp. vegetable oil,
4 cups water or chicken stock,
salt and pepper to taste.
Recipe: Heat the oil in a saucepan and saute the garlic and onion until lightly golden. Add the ground beef and brown it. Add the rest of the ingredients and bring to a boil. Cover and simmer for 25 minutes stirring once in a while. Serve the taco soup in bowls. Break some nacho chips and sprinkle them on top of the soup. Fill a squeeze bottle with sour cream and make some swirls on top of the soup for decoration and to counter the spiciness of the taco seasoning. The taco soup is a milder, gentler cousin of the famous chili con carne.
