April 19, 2010

Taco Soup

This recipe is so good and so easy. Big shout out the the Evans to bringing this over for dinner one night, then giving me the recipe. It is actually PERFECT for the night after tacos with the leftover meat. That's what I always do; and just FYI, it freezes really well. I usually freeze half of the soup and then thaw it out the next week or so later and it tastes just as good, and makes a really fast lunch of dinner for when you want it later. Can I again stress how FAST and EASY this is especially if you are using leftover taco meat. You really have to try it. It's delicious!

The recipe:

1 l.b ground beef
2 (10 oz.) cans Ro-Tel tomates with chilies
1 can corn (15 oz)
1 can pinto beans (15 oz)
1 can black beans (15+oz)
1-2 cans water (can use more or less to make soup thinner or thicker)
1 envelope taco seasoning
1-2 envelope Hidden Valley Ranch dressing mix (original recipe calls for 1 packet, but add extra if stronger flavor is desired)
1 large onion, chopped
1-2 green peppers, chopped

Brown the meat and drain. Stir taco seasoning in with meat until mixed well. In large pot pour all canned ingredients, I don't drain any of them and add about 2 cans of water. Stir the meat and Ranch dressing mix into the pot. Simmer for 45 minutes to thicken and blend the flavors. Add the onion and bell pepper before simmering if you want them well-cooked, or add them towards the end if you want them still crunchy. Can add pepper if desired; salt is usually not needed because of the salt in the taco seasoning and ranch mix.
Serve with grated cheddar or jack cheese and sour cream.
Serve with warm tortillas or tortilla chips.
My favorite way to eat the soup is with crushed tortilla chips on top!

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