Taco Soup

A thick Mexican soup, best with tortilla chips and a beer. Image heavy instructions.

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: - ½ lb hamburger - ½ medium onion - 1 tbsp taco seasoning mix - ½ cup salsa - 1 15 oz can stewed tomatoes - ½ 15 oz can kidney beans - ½ 15 oz can sweet corn - ½ 8 oz can tomato sauce - ½ cup water - ½ cup grated cheddar cheese - ¼ cup sour cream - 1 bag tortilla chips (scoops work best)

A rough chop is fine. However you prefer. Try not to cry.

Brown the meat and saute the onions together. Mix it up.

Add the taco seasoning and stir well, coating the meat. Remove from heat.

Open all the cans. Careful not to cut yourself. Do NOT drain anything.

In a large pot, begin combining the entire can of stewed tomatoes..

..all the tomato sauce..

..drain all the corn juice into the pot..

..add half the can of corn.

Drain all the juice from the kidney beans.

Rinse the beans until clean.

Add half the can of kidney beans.

Add 1/2 cup of salsa of your choice. I usually use Pace picante sauce.

Add water to reach desired consistency.

Add the meat mixture. Stir well.

Simmer mixture for 5 minutes, stirring occasionally.

Top with cheese and sour cream. Serve with tortilla chips and, if you're old enough, your choice of liquor.