Leftover Taco Soup!

It’s the day after Taco Tuesday! But don’t let the day of the week limit when you can eat tacos. They are good to eat any day of the week. Even Dragons Love Tacos! And the kids love both books.

When we make tacos, we always end up with leftover meat. Our eyes are way bigger than we think our stomachs are because tacos are so good. Or we’re practicing for feeding our army when they’re teens. Actually we’ve never been able to make small meals when cooking for dinner. So we’re stuck with lots of leftovers. The leftovers either get frozen and freezer burned, or I turn them into soups.

So here is how to use up your taco meat. (This is also a reprisal and revision from the old blog, so I give myself to edit and re-post)

Leftover Taco Soup

Here is what we had, but feel free to use this or that where needed!


  • 1/2 a pound of leftover taco meat (prepared with diced tomatoes and taco seasoning)
  • 3 ears of corn (that we had boiled) cut off the cob (canned or frozen works too)
  • 1/2 a onion and 1/2 a green pepper chopped up and sauteed (makes me feel like I am not just tossing stuff in a pot!)

Added from the pantry and seasoning cabinet:

  • 1 can of dark red kidney
  • Garlic Powder (NOT SALT!)
  • Onion Powder
  • Chili Powder
  • Cayenne Powder
  • Salt and Pepper

All seasonings to taste!

Plus a 1 1/2 cups of water

After sauteing onion and green pepper in a little bit of olive oil, combine all the other ingredients and boil until nice and hot! Serve with a dollop of sour cream, slightly crunched up corn chips, and shredded cheese. If you are feeling really fancy, finely slice some lettuce or raw onion and sprinkle on top!

There was just a little bit left so into the fridge it went. The next day, the beans had sucked up almost all of the liquid, making it more of a thick chili consistency. Joe threw it on some taco shells for lunch and said it was delicious!

Just a quick and easy way to get rid of your leftover taco fixings!


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