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.