Taco Soup
4 cans (14.5 oz.) diced tomatoes
4-5 cans (15.5 oz.) beans (kidney, pinto, black, white northern beans, red, etc.)
2 cans (15 oz.) corn, drained
2-4 Tbsp. taco seasoning, to taste
salt & pepper, to taste
ground beef
water, if needed
Combine all ingredients and simmer for 20-30 minutes. Serve with shredded cheese, sour cream and tortilla chips if desired.
*This could also be made in the crockpot.
Recipe from Brooke Geary
