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Wednesday, August 6, 2014

Taco Soup

This recipe has become one of my household staples over the past couple of years.  Every time I mention I'm thinking about making it, Mr. L enthusiastically agrees it should hit the table, and not long after it's made, my friend SJ somehow manages to make her way to my door too!  

It's super easy to throw together, is hearty and filling, and really goes a long way to feed a good number of people.  I like to serve mine with a side of Fritos, a dollop of sour cream, and a little shredded cheddar -- yum!  Give it a try and I promise you'll love it too!

Recipe adapted from SouthernFood.About.com

  • 1 lb ground beef
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 can pinto beans
  • 1 can whole kernel corn, drained
  • 1 can Mexican-style stewed tomatoes
  • 1 can Rotel tomatoes
  • 1 package taco seasoning mix (or if you've made your own blend, about 2 tbsp)
  • 1 package dry ranch seasoning mix (again, if you've made your own, about 2 tbsp)
  • 2 1/2 cups water


In a large stockpot, cook your ground beef until browned (don't do it in a skillet and dirty an extra dish like I did).

Drain the fat and add the onion to the beef; cook until onions are slightly softened.

Add remaining ingredients to the stock pot and simmer for about an hour.

When the flavors are good and blended, serve in individual bowls and add any additional garnishes you wish.  See, I told you it was simple!

What are some of your favorite simple dishes?

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