Taco Soup

In college, I had a great friend named Cami. She made this soup, and everyone begged and pleaded for the recipe.
Years (but not too many!) later, this is still a family favorite.

*I've posted this recipe previously, but finally got a picture! Plus, this time I added Kidney beans, which are not an original ingredient. They are something that a coworker recommended. Did they add anything? Not really. So, kidney beans are optional!

Taco Soup

1 lb hamburger

1 8oz can El Pato Sauce**
2 14oz canned chopped tomatoes
1 16oz can corn (I use frozen corn for it's freshness. Just fill up the empty chili can to measure)
1 16oz can chili with beans
1 16oz can kidney beans (optional)
1/2 pkg taco seasoning mix


Toppings include:
Tortilla chips
Sour cream
Cheese

**El Pato sauce is a spicy tomato sauce, and can be found in most grocery stores in the "ethnic" food section. If you can't find it, or want a milder substitute 1 8oz can Tomato Sauce and add 1/4 teas each of chili powder, cayenne, garlic, and onion.

Fry hamburger in a large sauce pan, and drain. Put hamburger back in the pan, and add the rest of the ingredients.
Bring to a boil, and simmer for 20 minutes.
Serve with grated cheese, corn chips, and sour cream.
Don't use a spoon! Use chips!

This soup also freezes well. Place soup in individual serving ziplock bags and freeze!