A thick Mexican soup, best with tortilla chips and a beer. Image heavy instructions.
Step 1: Ingredients
I generally use a little extra of everything. There's plenty of wiggle room. You can easily change the hamburger for ground turkey or chicken. Sticking to the recipe, though -
You will need:
- Â½ lb hamburger
- Â½ medium onion
- 1 tbsp taco seasoning mix
- Â½ cup salsa
- 1 15 oz can stewed tomatoes
- Â½ 15 oz can kidney beans
- Â½ 15 oz can sweet corn
- Â½ 8 oz can tomato sauce
- Â½ cup water
- Â½ cup grated cheddar cheese
- Â¼ cup sour cream
- 1 bag tortilla chips (scoops work best)
Step 2: Chop Onion
A rough chop is fine. However you prefer. Try not to cry.
Step 3: Brown Meat
Brown the meat and saute the onions together. Mix it up.
Step 4: Add Seasoning
Add the taco seasoning and stir well, coating the meat. Remove from heat.
Step 5: Open Cans
Open all the cans. Careful not to cut yourself. Do NOT drain anything.
Step 6: Stewed Tomatoes
In a large pot, begin combining the entire can of stewed tomatoes..
Step 7: Tomato Sauce
..all the tomato sauce..
Step 8: Corn Juice
..drain all the corn juice into the pot..
Step 9: Corn
..add half the can of corn.
Step 10: Drain Kidney Beans
Drain all the juice from the kidney beans.
Step 11: Rinse
Rinse the beans until clean.
Step 12: Beans
Add half the can of kidney beans.
Step 13: Salsa
Add 1/2 cup of salsa of your choice. I usually use Pace picante sauce.
Step 14: Water
Add water to reach desired consistency.
Step 15: Meat Mix
Add the meat mixture. Stir well.
Step 16: Heat
Simmer mixture for 5 minutes, stirring occasionally.
Step 17: Serve
Top with cheese and sour cream. Serve with tortilla chips and, if you're old enough, your choice of liquor.