Easy Taco Soup

From the September/October 2008 Paula Deen magazine

Easy Taco Soup
Serves 10 to 12


1 pound ground chuck
1 large onion, chopped
4 cups water
1 (16 oz) can light red kidney beans, drained
1 (15.5 oz) can pinto beans, drained
1 (15.25 oz) can niblet corn, drained
1 (15 oz) can black beans, drained
1 (15 oz) can tomato sauce
1 (10.75 oz) can tomato soup
1 (10 oz) can diced tomatoes and green chiles
1 (10 oz) can enchilada sauce
1 (1.25 oz) package taco seasoning mix
1 teaspoon salt
Garnish: shredded cheese, sour cream


In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat, until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chiles, enchilada sauce, taco seasoning mix, and salt. Bring to a boil; reduce heat and simmer for 1 hour. Garnish with cheese and sour cream, if desired.