Sunday, October 18, 2009

Taco Soup

In an effort to stay warm this weekend, Mark made some hearty Taco Soup. It's thick and warm and perfect for a cold or rainy football Saturday.

Here's what you need:

1 lb of hamburger
1 yellow onion
1 can of corn (drained)
2 cans of diced, stewed tomatoes (with some kind of flavor- Meixcan, Italian, basil oregano)
3 cans of beans- we used black, pinto and northern.
1 packet Hidden Valley Ranch Seasoning
1 packet of Taco seasoning- we like Taco Bell.


Sautee onions, add and brown meat. Drain. Add half taco seasoning packet to meat/onion mixture.
In a stockpot, add your beans, corn, tomatoes, ranch packet and remaining taco seasoning on low heat.
When meat and onions are ready, add to stockpot and add 1 cup of water and cover.  Allow to cook for at least 45 minutes, 2 hrs is best. It's even better the next day.

Serve hot with Fritos and Mexican style cheese. Add a little Texas Pete for a bolder taste.

1 comment:

Our Family said...

I love taco soup! We use ground turkey or chicken and it is just as good!

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