May 17, 2010

Taco Soup Recipe

I’ve been looking for another opportunity to make taco soup.  Today it’s rainy and overcast, so it’s a perfect day.  This dish is so easy and well received by everyone.  The kids even like it.  I like that this dish gets them eating beans and corn . . . items that are usually frowned upon.

You’ll need:

  • 1 lb ground beef or ground turkey
  • 1 onion, diced
  • 1 package/envelope dry taco seasoning
  • 1 package/envelope dry ranch seasoning
  • 1 can pinto beans
  • 1 can black beans
  • 1 can kidney beans
  • 1  15 oz corn, drained
  • 3 gloves of garlic, minced
  • 2 cans Rotel tomatoes with chilis (I use one can with chilis and one regular diced.)
  • 1 can tomato sauce
  • Goya Adobo seasoning or salt and pepper, to taste

Brown ground beef with onion and drain.  Add remaining ingredients and simmer until hot.  Serve with sour cream, cheese, and tortilla chips.

*Feel free to substitute other types of beans. Use navy beans instead of black beans.  Add another can of beans to make it go further.  It’s up to you!  I have frozen our leftover soup and eaten it a month later.  It froze really well.

image (c) Karen Weideman


Karen

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