14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can)
14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can)
11 oz. Green Giant Mexicorn (1 can)
14 oz. beef broth (1 can)
1 pkg. Old El Paso Taco Seasoning
1 tbsp salt
1 tbsp pepper
½ tbsp garlic powder
½ tbsp chili powder
16 oz. sour cream
1 pkg. Kraft Mexican 4 Cheese Blend, shredded
Dice the onions. Rinse & drain all cans of beans.
Crumble & brown beef in a large pot over medium high heat.
Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
Reduce heat to low, add beef broth, taco seasoning & stir to mix.
Cover pot & let soup simmer on low for 30 minutes.
Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.
Brown ground beef & prepare according to directions on the seasoning packet.
While beef is browning, mix together the soup, chilies, & sour cream.
When beef is done, allow to cool slightly. Spoon into flour tortillas & place in the bottom of a 9″x13″ baking dish.
Top with soup mixture & cheese.
Bake for 30 minutes until cheese is melted to your liking.
Serve with optional toppers.
Chef’s Note: I like extra spicy so I usually put several dashes of hot sauce in the meat with the seasoning mix. Also, sometimes I add some cheese to the beef mixture as it’s cooling for extra cheesiness.