Tired of chilly weather? Many of us are home due to icy or snow-laden roads. What better to do than make a big pot of something warm to make staying home worthwhile?
If your family turns up their noses at chili, then make up a batch of this heart-warming replacement, and I promise you they won’t turn up their noses.
Hopefully you have the ingredients on hand and don’t have to brave the weather to go to the grocery.
Let’s throw together some Taco Soup.
Taco SoupPrint Recipe
- 1 Pound of your favorite ground meat
- 1 Packet Ranch dressing mix
- 1 Packet Taco Seasoning any brand
- 1 Can Tomatoes and Chilies any brand
- 1 Small can tomato sauce
- 1 Can black beans see below
- 1 Can kernel corn optional
- Goya Mexican Seasoning - Optional
- Couple cans of water
- Brown the meat in a big heavy saucepan, drain.
- With stove on medium, add tomatoes, sauce, beans, and 2 cans of water and mix well.
- Add Ranch and Taco packets.
- Mix well and add more water to the thickness you desire.
- Simmer on low heat for about 20 minutes.
OMISSION: The meat is not in this photo. That is because I took mine out of the freezer, already cooked. I know. I’m so good.
SUBSTITUTIONS: You may substitute plain diced tomatoes for the Ro-Tel, if you don’t like spicy. You may substitute chili, kidney, or pinto beans. Don’t worry if you don’t have Goya seasoning. It’s fine without it.
Set oven to 400 degrees while soup simmers for about 20 minutes.
We like to eat ours with homemade tortilla strips made from flour tortillas. They’re easy to make.
Using a pizza cutter (Termite’s idea), slice flour tortillas in thin strips and place on greased baking sheet. Bake for about 8 minutes until crispy. Bake a pan full because they replace crackers and are actually very delicious with the soup. If you don’t have tortillas on hand, ready-made tortilla chips also go well with this hearty soup.
Garnish with cheddar cheese, sour cream, and lettuce (if you have it) and ole`! Delicious taco soup in half an hour.
This really is an easy dish to prepare, and it is almost impossible to mess it up. I have made it with two cans of different kinds of beans, and every time, it is delicious. I’ve also been told that if you are vegetarian, you can double the beans and leave out the meat.
So, see? We bayou people really can make more than gumbo!
What’s on your stove top today?
Keeping it warm,