Nothing puts feet to our faith like preparing a meal for people we love. It’s a tangible way to communicate love and care. We rarely receive special thanks for it, yet cooking is a ministry, a daily work of service God sees. (He also sees our efforts to stop by the drive through on the way home or heat convenience foods on busy days.)
I love this taco soup recipe because it’s simple, quick, and GOOD! It’s great for week night family dinner, and it’s an easy company dish to make for a crowd.
1 onion, chopped
4 peppers, seeded and chopped (Use what you like; I used sweet Italian peppers.)
2 TBSP olive oil
1 – 1 ½ lbs. ground beef
2 cups water
2 14.5 oz. cans chopped tomatoes
7 cups cooked beans + 2 cups liquid from pot (Canned beans work too.)
½ tsp. oregano
½ tsp. salt
1 16 oz package frozen corn
1 package taco seasoning mix*
Optional: additional chili powder or red pepper flakes to taste.
Chopped red bell pepper
Crushed nacho flavored corn chips.
In a large soup pot, saute the onion and pepper in olive oil. Add the ground beef and cook until browned. Add water, tomatoes, beans, oregano, and salt. Let simmer 10 minutes. Add corn and taco seasoning mix, let simmer for 20 minutes more. If you like more bite, add in a few extra shakes of chili powder or red pepper flakes.
Serve the soup, and let people add their own toppings: tomato, red bell pepper, grated cheese, and crushed corn chips.
This is one of my favorite go-to recipes because it’s quick, easy, and delicious. It makes a lot, enough for company or leftovers.
How about You? Do you have a favorite fall recipe? I’m always looking for new ideas. Share a link in the comments if you have one.
Linking up with Equipping Godly Women.