Friday, February 3, 2012

Friday Food: Taco Soup

Taco Soup is a go-to recipe for us during the winter. It comes in all different versions and can be made spicier with the addition of chili peppers, vegetarian if you leave out the ground beef, or heartier if you add more beans or more ground beef.  Try it as is, then add, subtract, or substitute ingredients to your taste!


Taco Soup

1 pound lean ground beef
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) lima beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) hominy, drained
1 can (15 oz) corn, drained
3 cans (14.5 oz each) diced tomatoes
1 package (1.25 oz) taco seasoning
1 package (1 oz) ranch dressing mix
1 1/2 cups water
Shredded cheddar cheese
Tortilla chips

In large Dutch oven or kettle, brown ground beef. Drain any fat. Add all remaining ingredients, but last two; bring to a boil. Reduce heat and simmer 30 minutes. Top with cheese and serve with chips.

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