This is our favorite taco soup. Using the tomato juice in the base makes it extra yummy. Slightly adapted from Celeste Peterson.
1/2 c diced onion
1 lb. lean ground beef
1 can (46oz) tomato juice
1 can (15oz) diced tomatoes (I like petite diced)
2-3 cans (15oz) beans, rinsed and drained (we like black, great northern, or kidney)
1 can (15oz) corn or hominy or 1 cup frozen corn
2oz. (1/4 c) taco seasoning
1 jar mild salsa
In a large stockpot brown meat with onion. Then add the rest of the ingredients and heat until warm. Serve with sour cream, cheese, avocado slices, corn chips, or tortilla strips. We also love this with corn muffins.