Taco Soup

1 envelope taco seasoning
1-1/2 pounds ground beef

2 cans (15-1/4 ounces each) whole kernel corn, undrained

2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)

2 cans (14-1/2 ounces each) diced tomatoes, undrained

Crushed tortilla chips and shredded cheddar cheese

Flour tortillas, warmed

 

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally.
Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese. Serve with tortillas. Yield: 8 servings (about 2 quarts).

My friend Sheri O'Neal shared this recipe at the office a few weeks ago. If you like tacos but not the mess this is perfect! Thank you Sheri. Recipe from Taste of Home

Linked at these great blog hops this week.