Taco Soup

Fall is the perfect time for making soup. This hearty soup is a meal in itself.

It's so easy to make. After you have browned the beef along with the onion, it's just a matter of dumping everything in and letting it simmer.

This makes a big pot of soup.

Larry always lifts the lid and asks,"Do you think you've made enough?" I usually freeze 2 containers, and keep some for lunch the next day. Great on a cool Fall day.

Taco Soup
2 lbs. ground beef
1 L onion, chopped
1 pkg. Taco Seasoning Mix
1 pkg. Hidden Valley Ranch Dressing Mix
1/2 t salt
1/2 t pepper
2  4-oz cans chopped green chilies
1  15-oz can Mexican-style stewed tomatoes
1  15-oz can tomato sauce
28-oz can diced tomatoes
2  15-oz cans pinto beans
1  15-oz can dark kidney beans
1 or 2  15-oz can corn
1 C water


Brown the ground beef along with the chopped onion in a large pot. Stir in the seasoning mixes, salt and pepper. Add all the canned vegetables with their liquid, chilies and water. Stir to combine well. Cover and let simmer about 45 minutes or longer, stirring occasionally.
Serve with corn bread or muffins, beer bread or tortilla chips.
Optional Garnishes; sour cream, chopped cilantro, shredded cheddar or Mexican blend cheese.


You can also put the browned beef, onion and remaining ingredients into a crock pot if you are going to be out for the day. 

Cover and let it slow cook until you are ready to eat, about 6-8 hours.


Links: Funky Junk Interiors