Quick and Easy Taco Soup.

This soup is perfect in cold weather, it's like a chili, burritos and tacos all rolled into one. Plus, like most of my recipes, it's easy, calls for things you'll probably already have one hand, and only takes minutes to throw together.

You'll need:
1/2 pound of gr. beef.
1/2 a pound of cooked kidney beans. Or just 2 cans, drained, if you don't want to take the time to cook them.
One package of taco seasoning mix.
salt, pepper.
2 cups of cheese (mexican mix, or sharp cheddar work well).
One can of diced tomatoes and green chilies.
One can of black olives, smushed up, chopped, or diced.
4 tortillas, sliced into strips about an inch wide, and 2-3 inches long.

To make: 
Cook up gr. beef. Drain well.
Add gr. beef, beans, taco seasoning, cheese, tomatoes, and olives together in a large pot and cook until well heated.
*you will probably have to add a little water or beef broth at this point. Make sure you have a soup/chili consistency*
When everything is nice and bubbly, add the tortillas and cook for another 5-8 minutes.

Place in bowls, garnish with olives, cheese, gr. onions, and/or chopped tomato.
Serve hot, with cornbread.

This recipe serves 6-8 (depending on how hearty the eaters!).