Taco Soup

This makes a huge pot of soup. You can serve it to a lot of guests, or store it frozen for up to a month! Also, great for tailgating on a cool fall day. Serve alone, or with cheese quesadillas for a more filling meal.

You'll need:

1. 1 pound of ground chuck (or substitute shredded chicken)
2. 2 cans whole kernel corn, drain
3. 14.5 oz can pinto beans, NOT drained
4. 14.5 oz can light red kidney beans, drained
5. 1 can original rotel
6. 14.5 oz can stewed tomatoes or tomato sauce
7. half a yellow onion, chopped
8. 2 packets taco seasoning
9. water

You'll do:

1. Brown ground chuck in large pot. (if using chicken, skip this step)
2. Drain meat, wipe out pot with paper towel, and return meat to pot.
3. Add taco seasoning packets.
4. Add corn, pinto beans, kidney beans, rotel, tomato sauce, and onion to pot.
5. Fill tomato can with water and empty into pot. Repeat.
6. Mix in pot.
7. Cover and simmer on medium-low heat, for at least an hour.

Enjoy!