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Forget The Tortilla: Taco Soup

Celebrate Cinco de Mayo early with this fiesta in soup form.

cilantro and tomato

Photo: tony (Flickr)

Springs of fresh cilantro will go great on top.

When Life Gives You Tacos…

This is a unique recipe in which to use the cans of tomatoes and corn you preserved from last year’s harvest.

Take a trip to your area winter farmers market to pick up some local meat for this dish, too.

Optional additions include 1 small can of tomato sauce for a thinner constancy and, if you like things spicy, 1/2 teaspoon of cumin and 1/4-1/2 teaspoon of crushed red pepper. Mix these in a little while before removing the soup from the heat.


Taco Soup

Yield: 2 quarts


  • 1 1/2 pounds lean ground beef
  • 1 envelope low-sodium taco seasoning
  • 2 12-ounce bags frozen corn
  • 2 15-ounce cans ranch-style pinto beans
  • 3 14-ounce cans undrained petite diced tomatoes
  • 1/2 cup brown rice for each bowl

Cooking Directions

  1. In a large pot, brown meat and drain off fat.
  2. Add taco seasoning, beans and tomatoes.
  3. Cover and simmer for 15 minutes, or until heated through, stirring from time to time to prevent burning and sticking.
  4. Serve in bowls with your favorite taco garnishes and a slice of lime.

Heather Tallman

Heather Tallman is a Bloomington native, freelance writer and mother to 2 busy boys. She is also a food writer for her local newspaper as well as the creator of Basilmomma, a cooking blog. She writes about her culinary hits and misses and all of the life that goes along with it. Her goal is to create fast, fresh and family-friendly meals that teach her children and others that creating meals from farm to table is not only attainable but easier than you think.

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