My love for taco soup runs deep. It’s downright delicious and super simple to make. Served over rice with a piece of cornbread on the side; it’s the perfect end to a chilly day.

Ingredients:

• 2 pounds ground beef
• 1 large onion, diced
• 2 cups frozen corn
• 3 (15 oz.) cans tomato sauce
• 1 can diced tomatoes and green chilies
• 2 packets taco seasoning mix
• Optional: 2 (15 oz.) cans kidney beans (As a life-long hater of beans, I refuse to cook with them but you don’t have to.)

Preparation:

Saute onions in a large pot for 2 minutes on medium heat. Add ground beef and cook thoroughly. Drain fat.

Stir in remaining ingredients; bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.

Garnish with shredded cheddar and sour cream or serve over rice with cornbread on the side.

Eat. Enjoy. Thank me later.

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