I love a good taco. I admit that I didn’t always love them. But once I “discovered” them years and years ago (I’m not saying how many), I have never gotten my fill. So I couldn’t help but love this soup. It tastes like tacos in a bowl. This is the type of recipe that is very forgiving — add what you have and what you like — and it still turns out great. The longer it simmers, the more the flavor of the spices infuse into the meat and vegetables. Freeze the leftovers for another meal or take for lunch the next day.
- 1 lb ground beef
- 1 onion, chopped
- 1 (28 oz) can of diced or stewed tomatoes with juice, with or without green chilies (I used a can of Rotel tomatoes)
- 1 (14 oz) beans of your choice (pinto, kidney, black), with juice
- 1 (15 oz) whole kernel corn, with juice
- 1 (8oz) can of tomato sauce
- 1 (1.25 oz) taco seasoning
- 1 cup water
- 1 cup shredded cheddar cheese
- tortilla chips
Pre-heat the solar oven while preparing the ingredients.
Brown the ground beef and onions, and drain. This can be done in the solar oven, or in a skillet. Combine all of the ingredients, except the tortilla chips and part of the cheese, in a large stock pot. Cover and simmer in the solar oven for 4 -5 hours. Serve with tortilla chips and cheese on the top. (P.S. Ground turkey could be substituted for the beef).