Tuesday, January 13, 2009

Easy Taco Soup

This is the version of Taco Soup that is in our church's cookbook. It's super easy and yummy! I make this about three times a month and Naomi loves it too. In fact sometimes when she's playing pretend she makes taco soup for her babies!
1 lb ground beef
1 (15oz) can kidney beans
1 (15oz) can corn
2 (15oz) can ranch style beans
1 (15oz) can hominy
1 (15oz) can Rotel tomatoes
2 cup water
1/2 pkg. taco seasoning
1 env. Hidden valley ranch dressing

Brown ground beef and drain. Set aside for later use. Drain corn and hominy. In 5 quart pan combine all ingredients. Simmer soup mixture for approximately 1 hour. Add any of the following for garnish; avacado wedges, sour cream, grated cheese, tortilla chips. Add more taco seasoning if you desire a more spicy mixture. Makes 8 generous servings.
Lately, I've been using chicken stock instead of water and today I just used diced tomatoes instead of Rotel. It's pretty forgiving and you can add to it or take away from it and make it your own! Enjoy!

4 comments:

Rachel Hill said...

This looks great! I don't really know what ranch style beans are, but I'm sure I could figure it out! :)

Jamie Mueller said...

mmmm this sounds good!

Jamie said...

I didn't know what ranch style beans were either till we moved here...never heard of them before. The best description I can give is they are like baked beans but the "juice" they are in is not as thick. They are just called ranch style beans. I guess you could just use whatever you wanted to!

Rachel Hill said...

I made this tonight!