Saturday, February 11, 2012

Taco Soup Recipe

This is one of those "throw it together and season to taste" recipes.  You can double or triple it for a large crowd.  It's also one that you can brown the meat and onions, then toss everything into a crock pot and cook slow all day.


1 lb. ground beef
1 onion, chopped
1 can pinto beans
1 or 2 cans diced tomatoes (depending on your preference)
1 can hominy (or corn--we just like the hominy better)
1 can Ranch Style beans
1 can blackeyed peas (optional)
1 small can chopped green chilies
1 package your favorite taco seasoning mix

I add a little chili powder and garlic powder to the pot sometimes too.

Brown the meat with the onions and dump everything else in the pan.  That's it!  You let it simmer for a few minutes and it's ready to serve with tortilla chips or cornbread.  I generally let mine simmer for 30-45 minutes at least or I'll cook it ahead and reheat it to serve later.

I've seen similar recipes that call for a package of Hidden Valley Ranch Dressing mix.  I don't use it.  It will cause the soup to stick to the pan and it's way too salty if the dressing mix is added.


AndreaA said...

Linda, This sounds really god. I don't cook for myself and I just ask my Grandbabies if they would like it and they said no. But the next time we have a family get together, I am going to make this. Thanks for the recipe!!! :) Andrea Asher

Diane said...

Thanks for the recipe. I have made it using only kidney beans and hubby thinks this would be a nice change. Not sure what ranch beans are, but I'll look in the store to see if I can find some. I usually put mine in a crock pot and cook several hours.