Hearty Taco Soup

I made this soup the other day because it was cold and icky out and just a good day for a hot hearty soup. This is one of my favorites because it is so easy to make and just really hits the spot on cold days. I serve it with warm skillet cornbread, and it just makes a nice meal that really is filling. The great thing about this soup is that you can make it on the stove or in the crockpot and... there's always leftovers! YAY! Who doesn't love leftovers? I find it almost always tastes even better the second day! How's that possible? All the flavors have a chance to really blend in together. Even my kiddos like this soup, so it makes for a good family meal. Hope you enjoy it as much as we do!

Hearty Taco Soup

Ingredients:

1 can tomato sauce
2 - 15oz cans kidney beans - undrained
2 - 15oz cans stewed tomatoes - undrained (cut up, I use kitchen shears and it works great)
3 Cups water
1-1 1/2 lbs ground beef
1 medium onion chopped
1/2 pkg frozen white corn kernels
1 envelope taco seasoning (if you like it spicy get the spicy mix or add peppers)
Shredded sharp cheddar cheese
sour cream
tortilla chips

Preparation:

Brown meat with onions in a frying pan on the stove and drain excess liquid. (Another way is to cook your meat in the microwave and drain, don't add the onions if cooking in the microwave). In a large pot add all ingredients except cheese, sour cream and tortilla chips. Bring to a boil and reduce heat, cover and simmer for 20 min. Serve with shredded cheese, sour cream, and crushed tortilla chips. Crock Pot Method: Brown meat in microwave, drain. Add all ingredients to the crockpot including chopped onion. Cook on High for four hours, or low for 6 hours. Serve with cheese, sour cream and tortilla chips.