Monday, August 29, 2011

Taco Soup

If it were up to my husband, we would have “Taco Tuesday” every week. If it were up to me, we’d never eat the same meal twice in one month. Therefore, we compromise. I give him taco flavor most every week, without actually repeating the dish. This soup is an easy fix for the stovetop or crockpot and is great served with warm tortillas or cornbread.

1-1   ½ lbs. lean ground beef 
1 package taco seasoning
1 T. ranch dressing seasoning
1 cup beef broth
1 can (28 oz.) tomato sauce
1 can (14 oz.) Rotel tomatoes
1 can (15 oz.) whole-kernel corn, drained
1 can (15 oz.) chili beans

In a large pot, brown beef until cooked through. (If using a crockpot, brown meat in a pan before adding to the crockpot.) Add taco seasoning and ranch mix; stir well. Add remaining ingredients and simmer on medium-low heat for 20 minutes. Top with shredded cheddar cheese and a dollop of sour cream for serving.

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