This recipe yields 6 to 8 servings.

Ingredients

• 1/2 tablespoon vegetable oil

• 1/2 large white onion, finely chopped

• 1 lb ground beef (80% lean)

• Kosher salt and freshly ground black pepper

• 1 (10 ounce) can mild diced tomatoes and green chiles, undrained (Joanna recommends Rotel)

• 1 (26 ounce) can Southwest-style beans, undrained (Joanna recommends Ranch-Style brand)

• 1 (10.25 ounce) bag Fritos

• 1 cup grated sharp Cheddar cheese

Directions

Step 1: Saute

Add the oil to a large Dutch oven or deep stock pot over medium heat. Add the onion and cook for 8 minutes until translucent and tender.

Step 2: Brown the beef

Add the ground beef and season with salt and pepper. Cook until browned and no pink remaining, breaking up into small pieces as it cooks.

Step 3: Combine

Add the tomatoes and beans with their juices. Bring the chili to a simmer, reduce the heat, and cook for about 30 minutes to let the flavors marry.

Step 4: Serve

Before serving, season the chili to taste with additional salt and pepper. Ladle into bowls and top with Fritos (also a necessity for Frito pie), cheese and other chili toppings of your choice.

This delicious taco soup is packed with flavor and only takes 7 cans to make! This recipe requires minimal effort and is great for busy families.

Course Main Course

Keyword canned goods, easy dinner, easy meals, easy weeknight dinner, family dinner, one pot meal, soup, soup recipe, taco, taco soup

Prep Time 10 minutes

Cook Time 45 minutes

Servings 8

Calories 93 kcal

Ingredients

• 1 lb lean ground beef

• 1 large onion chopped

• 1 envelope 1 oz ranch salad dressing and seasoning mix

• 1 envelope 1.25 oz taco seasoning mix

• 1 can 14.5 oz chicken broth

• 1 14.5 oz can diced tomatoes, undrained

• 1 10 oz can of Rotel diced tomatoes, undrained

• 1 15.25 oz can of whole kernel corn, undrained

• 1 16 oz can chili beans, undrained

• 1 15.5 oz can black beans, drained & rinsed

• 1 16 oz can pinto beans, drained & rinsed

• shredded cheese sour cream, diced green onion, sliced jalapeno, diced avocado, diced tomatoes, chopped cilantro, sliced black olives, tortilla chips or strips (optional garnishes)

Instructions

1. Brown ground beef and onion over medium heat. Drain grease.

2. Add in seasoning mixes, chicken broth, diced tomatoes, Rotel diced tomatoes, corn, chili beans, black beans and pinto beans.

3. Bring up to a boil over medium high heat.

4. Reduce heat and simmer, at least 30 minutes , stirring occasionally.

5. Serve warm with your favorite taco toppings such as shredded cheese, sour cream and diced green onion.

Ingredients:

• Oil

• 3 peppers, diced

• 1 onion

• 1 chili pepper

• 3 garlic cloves, diced

• 2 lbs ground beef or turkey

• 2 cans chopped tomatoes

• 1 bag frozen corn

• 2 packages of taco seasoning

• 1 small can of tomato paste

• 8 small Tortillas

• Shredded cheese

  
  

Preheat oven to 350.

In a heated skillet add:

• Oil

• Peppers

• Onion

• Chili pepper

• Garlic

Sauté.

Add ground beef or turkey

• Brown

Add chopped tomatoes, corn, taco seasoning, and tomato paste.

• Mix then simmer, covered 15 minutes

Put 1/3 of meat mixture in a casserole dish

Cover with 4 ripped tortillas

Add 1/3 of meat mixture on top

Cover with 4 ripped tortillas

Add last 1/3 of meat mixture

Cover with Cheese

Bake at 350 F for 30 minutes.

Ingredients: 

• Pork roast / pork butt; 

• 2 cans cranberry sauce (whole or jellied — your choice); 

• 2 packets dry onion soup mix.

Directions:

• Season the thawed roast however you wish. I usually just do garlic salt on all sides.

• Spread one can of cranberry sauce on the bottom of the crockpot.

• Place the roast in the crockpot and spread the second can of cranberry sauce on top of the roast.

• Pour both packets of onion soup mix on top of the roast

• Preparation takes 10 minutes. Then cook on low for 6-8 hours.

  
  

You don’t need to add any water because the cranberry sauce liquefies and produces plenty. Serve with white rice or mashed potatoes.