15 Minute Taco Soup and Weekly Menu Plan

Happy Monday my friends! Hope you enjoyed your weekend! We had a chance to pick some apples, it was a bit chilly, but a beautifully sunny day. Happy Anniversary to my wonderful husband! It’s been a great 24 years!

One of our favorite recipes to warm us up during the Fall and Winter is Taco Soup, it’s delicious and super quick…15 minutes on the stovetop using only one pan makes for a quick meal and clean-up.  Or if you like you can add all the ingredients to the Crockpot and let it simmer for a dinner ready when you are.

With a little crumble of tortilla chips, shredded cheese and a spoonful of sour cream to top it off it makes the best tasting meal to chase away the chills.

This recipe makes enough for a hearty dinner and lunch the next day.

Monday ~ Dinner out for us! Happy 24th Anniversary to my husband!! Leftovers for the boys

Tuesday ~ Chicken n’ Noodles, Cheesy Potatoes

Wednesday ~ Mexican Macaroni and Cheese

Thursday ~ Soup and Grilled Italian Chicken Sandwich

Friday ~ Pizza Slab Pie {new recipe coming soon}

Saturday ~ Chicken Fried Steak, Mashed Potatoes, Corn

Sunday ~ Mostacolli, Red Lobster Cheese Biscuits, Salad

Dessert for the Week – Caramel Apple Nut Bars

Note: We are excited to have our Ziplist Recipe Box back, we are still working out a couple issues, but glad the recipe is back for you.

5 from 1 reviews
Taco Soup
 
Prep time
Cook time
Total time
 
Delicious soup that is ready in 15 minutes. Recipe from PocketChangeGourmet.com
Ingredients
  • 1 pound Ground Beef
  • 1 small Onion, chopped
  • 1 can (48 oz) Tomato Juice
  • ⅓ cup Sugar, a little less
  • 1 cup Frozen Corn
  • 1 package Taco Seasoning or 2 tablespoons Homemade Taco Seasoning
  • 1 can Chili Beans
  • Extra toppings: Tortilla chips, shredded cheese and sour cream
Instructions
  1. Cook Ground Beef and Onion, drain. While Beef is cooking, add all ingredients to the Crockpot or large pan on the stovetop.
  2. After the beef and onion are drained, add them to the Crockpot or on the stovetop
  3. Simmer on low for 4 hrs or on high for 2 hrs. or on the stovetop for about 15 minutes
  4. Serve with crushed tortilla chips, shredded cheese and sour cream.
Notes
This soup can be made in about 15 minutes on the stovetop, or add it to the Crockpot.

Linking to…Gooseberry Patch

Comments

  1. Yum! Absolutely love it if you could link up this (and a couple other recipes) to Wonderful Food Wednesday at http://www.athometake2.com.

    Hope to see you there!
    Jessica @ At Home Take 2
    Jessica recently posted..Wonderful Food Wednesday # 4My Profile

  2. This looks delicious. Would love to have you link this up at my new link party called Chef’s Day Off.

    http://www.chefnotincluded.com/2013/01/chefs-day-off-1.html
    John recently posted..Chef’s Day Off #1My Profile

  3. Congratulations on your 24th wedding anniversary.

    And thank you for what you do with this site.

  4. I am trying this out right now! =) Live in Sweden and have never heard of “chili beans”, so I just used white beans in tomato sauce (Left out the sugar, since the tomato sause is rather sweet). It smells fantastic! Both my boyfriend and I have a severe cold at the moment so I added some extra chili from my own (balcony)garden and a clove of garlic. I cannot wait until it is done!

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