Monday, September 26, 2016

Quick and Easy Taco Soup

Hello everyone!!!  I was recently asked about my "go to" meals.  In particular, what meals do I make when we are on a tight schedule.  I have found through lots of trial and error that it really isn't about a fast recipe, as much as, it is having ingredients on hand and preparing a head of time.

I thought Taco Soup would be a great recipe to share.  We live in Texas so I just assumed everyone already had their own version of this soup but then a friend of mine encouraged me to share it anyway.  There is nothing fancy about this recipe but it is super good and very EASY!  I also think it is extremely versatile.  You can serve it by itself, over Spanish rice, with tortilla chips or Fritos, tortillas, and also cornbread.  As leftover, you can strain the liquid but use the meat and all the other goodies over tortilla chips with lots of cheese - makes great nachos!

Here is the ingredient list.  I try to have all fo the canned goods on hand at all times.

1-2 lbs. hamburger (browned) - you decide how much you want to use
1 packet ranch seasoning
1 packet taco seasoning
1 can hominy
1 can pinto beans
1 can black beans
1 can diced tomatoes
1 can Rotel
water (add until it is the consistency you like)

After browning and draining the meat add all other ingredients.  Bring to a boil and then down to a simmer.  Eat right away or allow to simmer for how ever long you have. :)  This is really great the next day.  If you are in a huge rush, make it the day before, keep in fridge, and then reheat.

When serving, I like to top the soup with sour cream, jarred jalapenos, and Monterrey jack cheese.

This recipe is so forgiving, you can pretty much use whatever you have on hand.  If you want less beans omit one can, if you want more spice use the spicy Rotel.  You decide...it is impossible to mess this one up! :)

I will add a picture as soon as ours is finished! :)



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