This taco soup recipe is totally a winner. It is naturally mild enough to be kid friendly. It is impressive enough to serve to guests. Plus it is freezer friendly!

This recipe was originally discovered by my aunt years ago. She had the taco soup at a cute little restaurant and the owner shared the recipe with her. Since then it has been pass around throughout my family and well beyond.

Taco Soup

Ingredients:

1 1/4 lb ground beef browned
1 small onion, chopped
mild taco seasoning to taste
15 oz can of kidney beans, drained
15 oz can of pork and beans
15 oz can of corn, drained (or 2 cups frozen corn)
2 T. brown sugar
1/8 tsp red pepper
46 oz tomato juice (My mother is very brand loyal to Campbell’s tomato juice for its flavor and thickness.)

Additional Toppings:

sour cream
shredded cheddar cheese
tortilla chips or Fritos

Instructions:

Brown the ground beef with the onion and drain well. Add the rest of the ingredients and simmer on low for several hours or however much time you have. It will thicken as it simmers, so feel free to add some extra water to “stretch” the meal if desired. Serve with the additional toppings and perhaps a side salad or corn bread.

To Freeze:

Prepare the soup like normal. Allow it to cool and then freeze. To eat it later, thaw the soup and reheat it on the stove. If the soup seems extra thick, add some water. In separate bags you can freeze the cheese and chips for the top of the soup, but I don’t recommend freezing sour cream.

This recipe is being linked to Red & Honey’s Sunday Soup link-up.