1 lb ground beef/turkey/bison
1 can diced tomatoes
1 can tomato sauce
2 cans whole kernal corn
2 cans dark red kidney beans
1 package taco seasoning (or use your own, like this here)
1 can diced green chilies (if desired)
Break up meat and brown in skillet. While meat is cooking add corn, tomato sauce, diced tomatoes and taco sauce into a stock pot on medium-high heat. Rinse the beans in a colander and add them to the stock pot. Look at the can of green chilies and consider the life choices that have brought you to this moment. Add to the stock pot if you feel you really must. Bring to a boil, then lower to medium heat.
Add meat when it has browned. Draining is optional. Let entire concoction cook until the beans have softened to desired consistancy. Serve with sour cream, cheese, and corn chips. We use paper bowls because Taco Soup with cheese chemically bonds to everything, making washing up a challenge.
If you want to trade simplicity for quality, add half a diced onion to the meat and replace the can of diced tomatoes with two fresh cut tomatoes.