There is a reason this Taco Soup is in the first week of my beginner cooking classes. It is one of the easiest and yet heartiest meals a new cook can prepare on their own. I use leftover taco meat (beef or chicken) for my meat version. The vegetarian version is even simpler: dump everything into a Crockpot and simmer all day.

But it gets better: a super simple taco salad occurs when you ladle a hot cup of soup over a bed of romaine. Add chips for crunch.