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.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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