Taco Soup

I am not doing so well living out of the refrigerator, like I posted earlier.  I said designate a week to eat out of the fridge, or the pantry, or the freezer.  When I tried that with the fridge, I ended up seating sandwiches and eggs.  And a lot of dairy, which messes up the digestive system.  However, the refrigerator is cleaner and I can identify the things in the back I didn't know I had.  And I found stuff I didn't know I had!  You all know how it is, you buy for a recipe---and that's really all you see of it unless you make the recipe.  Stew is the next order of business.  Well, taco's first. My sister makes an excellent taco soup for Superbowl, and passed along the recipe.

Taco soup
1 lb ground beef
1 onion
3 cans Mexican style beans  (I use kidney or chili beans)
1 can kernel corn
1 can chopped tomatos
1 can tomato sauce (8 or 10oz according to preference)
1 1/2 cup water1 can green chili (don't usually use this myself)
1 package taco seasoning
1 package ranch dressing

Cook beef and onion in a lare pot and brown. Drain.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat.  Simmer for 15 minutes.  Yields 3 1/2 quarts.

I make my taco meat with onions, and so skip that step, and usually have leftover corn from something.  The recipe is very forgiving.  Try serving the soup with those mini tortini rolls
--I can't think what they are called, but look like mini egg rolls in the freezer section of the grocery store.  Or tortilla chips.  I like crackers or bread from the breadmaker.  And cheese on top!


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