Monday, August 15, 2016

Taco Soup

Nothing evokes the feeling of fall than the smell of soup cooking in the kitchen.  Maybe I am bringing it just a tad early this year seeing how it is still Texas. However, because of the storms that blew threw last night, the temperature for much of this morning was 30 degrees cooler than normal (yes, you read that correctly...30 degrees cooler).  Which means that it felt like 78 degrees as opposed to 108 degrees.  Whatever the reason, I was really just looking for a good excuse to make this Taco Soup.  I love taco soup so much that I could eat it just about every day.  Even on a hot one, or a less hot one. 

See recipe below:


2 lbs ground beef, browned

1 package taco seasoning mix

1 package dry ranch dressing mix

2 cans stewed tomatoes

2 cans Ranch-Style beans with jalapenos

2 cans whole-kernel corn, drained

1 medium onion, chopped

1 can diced tomatoes with chilies (e.g. Rotel)


Begin by sautéing the onions in a small amount of oil in a small pan; drain off excess oil and set onions aside. Next, brown the meat in a heavy saucepan and drain off the fat.  To the meat, add the onions, taco seasoning, and ranch dressing mix; stir well.  Now, add the remaining ingredients and mix well.  Then, on top of stove, heat the soup for 30 minutes or until bubbly. 

Soup can be served over steamed rice, Fritos corn chips, or tortilla chips; top with grated cheese if desired.

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