1 lb ground beef, cooked and drained 1 (14 1/2 ounce) can tomatoes 1 (8 ounce) can tomato sauce 4 cups water 1 (16 ounce) jar salsa con queso (we used pepperjack) 1 (14 1/2 ounce) can baked beans 1 (14 1/2 ounce) can corn, drained 2 teaspoons taco seasoning sour cream(optional) shredded cheddar cheese or muenster cheese, optional
Dump everything but the optional ingredients into a large stockpot or crockpot.
Cook over medium heat, stirring occasionally, for about 30 minutes. If cooking in crockpot, cook on high four hours or low for eight hours.
Once bubbly hot, serve. Garnish with dollops of sour cream and shredded cheese, if you prefer.
FOR FREEZING : Pour soup into large gallon size freezer bag(s)or other freezer containers. Remove as much air as possible, seal and freeze flat. Reheat slowly in crockpot or stovetop, adding 1/4 water at the beginning.
