Thrifty Taco Soup a crowd-pleaser

Whether you make it spicy or not, this family-friendly taco soup will be a big hit at mealtime. It’s thrifty, super easy to prepare and just as yummy to eat the following day — if there are any leftovers.

Get your kids or grandkids involved and call it “Can Opener 101” or “Dump” cooking school, because most of the ingredients come in cans right off your grocer’s shelf and are poured directly into your soup pot. Making a so-called dump recipe might sound like a cheater move, but I simply don’t have time to spend all day cooking beans, and since my vegetable garden is still thawing out, canned organic stewed tomatoes on sale at our neighborhood food co-op are a must.

I also pick up good-quality, organic, free-range chicken broth in quart-size boxes in bulk at Costco for less than $1.75 each, and I’ve discovered very good lean, organic ground beef for less than $4 a pound in its fresh-meat department.

The price, quality and taste are just right, and the recipe is easy to remember. Think in “ones” because there is one of every ingredient.

Here’s what you’ll need for six to eight servings:

1 pound lean ground beef

1 large onion, chopped

1 15-ounce can kidney beans, undrained

1 15-ounce can black beans, undrained

1 15-ounce can whole-kernel corn, undrained

1 28-ounce can stewed tomatoes

1 8-ounce can tomato sauce

1 1  1/4 -ounce package taco seasoning mix

1 handful tortilla chips for garnish

1 tablespoon grated cheese for garnish

1 dollop sour cream for garnish (optional)

In a skillet, brown the ground beef with the chopped onions. Drain any excess fat. Transfer the beef and onions to a stockpot and add the beans, corn, tomatoes, tomato sauce and seasoning. Simmer for an hour on low heat. Or, cook in a slow cooker on Low for five to six hours.

To serve: Ladle into bowls and top with crushed tortilla chips, shredded cheese and sour cream. Prepare a green salad on the side, if you wish.