Quick Taco Soup ~ A very easy to make, tasty to eat heartwarming soup that is perfect for a weeknight dinner!
The fall season is humming along! I can’t believe we are well into October. The temperatures are getting colder and daylight is getting shorter in this part of the world.
Are you as a family settled into your fall routines? Are your children settled into their new class and working hard at school? And then there are all of the extra curricular activities that can make family life pretty busy too. Little league hockey is very popular and the practices and games have just started here for the winter season. We have good friends and their eight-year-old son loves to play hockey and this is his first year playing goalie. My husband and I went to watch his first game of just last week and it was so much fun watching the game!
It’s great fun to have your children participating in all kinds of after school activities but it can get so busy. I know trying to get the kids to their games and practices after a busy day of school and still get a balanced and nutritious dinner on the table that they will actually eat can be very challenging.
I have the solution for you! I am so excited you stopped by because I have teamed up with 50ish other fabulous bloggers in this Easy Weeknight Meal blog hop. At the end of this post are links to their favourite recipes that are nutritious, tasty and can be prepared in less than an hour.
In this blog hop I am sharing this Quick Taco Soup recipe. It is and easy to cook and it makes a big batch.
This is also one of those recipes that tastes better the next day perhaps in a thermos for school lunches or for a repeat dinner. I have also put the leftover soup in yogurt containers to freeze in the freezer so I always have back-up meals when I just don’t have time to cook.
Did you know you can freeze food in plastic yogurt containers? But be sure to transfer the food into a cooking dish designed for the microwave before reheating. The chemicals in the plastic used in the yogurt container are not designed for cooking in the microwave.
When I was a full time working mother with two busy daughters I always set out raw cut veggies with dip and let them eat as many veggies as they wanted while I made the soup. This was a great way to satisfy their after school ‘hungry mungries’ without eating junk food and they got their vegetable serving in for their evening meal. I explain more about how I served a lot of raw veggies and dip in How To Get My Kids To Eat Vegetables. Then I served the soup with shredded cheddar cheese on top and some nachos with salsa on the side!
You will want to add this Quick Taco Soup to your collection of dinner in a hurry recipes!
- 1 lb extra lean ground beef
- 1 med onion chopped
- 1 can (28 oz/796 mL) chopped tomatoes
- 1 can 19 oz/540 mL) kidney beans drained and rinsed
- 1 can 19 oz/540 mL) black beans drained and rinsed
- 1 can (5½ oz/156 ml) tomato paste
- 4 cups beef broth
- 1 can (12 oz /341 mL) corn kernels drained and rinsed
- 1 tbsp. chili powder
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp hot pepper sauce
- ½ tsp ground cumin
- ¼ tsp hot pepper flakes
- shredded Cheddar Cheese
- In a large saucepan brown ground beef over medium-high heat. Drain off any fat.
- Add chopped onions and cook until translucent.
- Add tomatoes, kidney beans, black beans, tomato paste, beef broth, corn, chili powder, dried oregano, salt, hot pepper sauce, ground cumin, and hot pepper flakes. Cook for twenty minutes.
- Add water if soup becomes too think.
- Serve in soup bowls garnished with shredded cheddar cheese.
Now comes the fabulous part! Here are links to more Easy Weeknight Meals. It is an amazing collection from amazing bloggers. I want to thank Sarah from Becoming Martha for organizing this blog hop. I invite you to pop over to her blog and be totally inspired.
Let’s get started…