Thursday, December 13, 2012

Taco Soup

Doesn't everyone have that one recipe that they are almost (but not quite) embarrassed to share?  Well this is mine since it's much less a recipe than the successful combining of already prepared ingredients.  You can pull this recipe together in about 10 minutes and then simply let it simmer for about 30 minutes and dinner is ready.  You just can't beat the ease of preparation.  If you ever have a night where you are pressed for time or energy, give this soup a try.



Taco Soup
Makes 8 servings

1 pound ground beef (I used ground turkey to lighten it up)
1 large onion, chopped
3 cloves garlic, minced
28 ounces canned chopped tomatoes
1 can Rotel tomatoes, original or spicy
1 can kidney beans, drained and rinsed
2 cans pinto beans with jalapenos, undrained
2 cans shoepeg corn, undrained
1 package taco seasoning mix (I used homemade - recipe below)
1 package Hidden Valley Ranch Buttermilk Dressing mix
Salt and freshly ground black pepper, if desired
Grated Cheddar Cheese for serving (optional)
Sour Cream (optional)

Brown ground beef  (or turkey) and onions.  When meat is almost done, add garlic and stir frequently to prevent browning the garlic.  Add the remaining ingredients.  Stir well and taste for seasoning.  Add salt and pepper if desired.  Since I used my homemade seasoning mix, I found I needed a little salt and pepper.  Cook on medium to low heat for 30 minutes.  Add a small amount (1/2 cup) water if needed.


Home Taco Seasoning
4 tablespoons chili powder
3 tablespoons plus 1 teaspoon paprika
3 tablespoons ground cumin
1 tablespoon plus 2 teaspoons onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Combine all ingredients in a bowl, and mix well to blend.  Store in an airtight container until ready to use.  Use 2 heaping tablespoons in place of a packet of seasoning mix.

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