Taco Soup Texas Style

INGREDIENTS:

• 2.5 lbs Ground Venison or Lean Ground Beef

• 1 Jar (16 oz) Klein Bros. Fire Roasted Salsa

• 2 Cans (15 oz Each) Dark Red Kidney Beans, Undrained

• 1 Can (15 oz) Whole Kernel Corn, Undrained

• 1 Can (10 oz) Diced Tomatoes & Green Chilies (like Rotel, pick your heat level!)

• 1 Can (8 oz) Tomato Sauce

• 2 Cups Water

• 1½ Tsp Chili Powder

• 1½ Tsp Salt

• 1 Bag (Regular Size) Fritos Corn Chips

• 1 Package (8 oz) Shredded Cheddar Cheese

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INSTRUCTIONS:

• Brown the Meat — In a skillet over medium-high heat, brown the ground venison or beef.

  • Tip: If you're using beef, drain the excess fat after browning. No need if you’re cooking with venison!

• Build the Broth — While the meat’s cooking, pour the following into a large stockpot: Klein Bros. Fire Roasted Salsa, kidney beans, corn, diced tomatoes & green chilies, tomato sauce, water, chili powder, and salt. Stir it all together and bring to a light simmer.

• Combine & Simmer — Add the browned meat to the stockpot. Stir well, bring to a full simmer, then reduce heat and let it simmer gently for 30 minutes.

• Serve Texas Style — To serve, add a handful of Fritos to the bottom of each bowl. Ladle in the hot taco soup, then sprinkle with shredded cheddar.

• Kick back and enjoy — This is Texas comfort in a bowl.