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Taco Soup
October 1st, 2009
This is one of those recipes that I’ve adapted to our own tastes. We love frozen corn so I put more corn than most recipes call for. DH doesn’t like kidney beans so I use black beans. Also, with the ground meat, this sounds gross but I boil mine first, then drain it, let it cool, crumble it and brown it with a little oil. I like my ground meat in soups/stews to be real crumbly with no big chunks.
This soup freezes very nicely.
Taco Soup
2 lb. ground meat, browned and drained
16 oz. frozen corn
2 cans black beans, drained and rinsed
1 can Rotel tomatoes
1 – 2 cans crushed tomatoes (depending on your preference)
1 can chicken broth
1 cup water
1 package Taco seasoning mix
1 package Ranch dressing mix
Dump everything in the crockpot and cook 8 – 10 hours on low. Add more water if necessary to get the consistency desired. Or, simmer on top of the stove for an hour or so.
We serve it with grated cheese and tortilla chips. I add a spoonful of sour cream to my bowl also.
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I enjoy making taco soup with cubes of roast beaf or pork. My husband and I love roast beef and roast pork loin, and this soup is a great way to reinvent the leftovers!
It is amazing how I have eaten this soup at so many homes all based on the same recipe, but all slightly different and all very good. I have made it with chicken when I was out of ground beef and it was wonderful. I have used ground pork, yum. I have also had it with no meat, still yummy.
I’ve made this recipe 5 years in a row for our annual Taco Soup Day for 12-14 people after the White Elephant [like a charity store]parade that goes in front of our house. I make at least 3 crock pots of soup and might have 1/2 a pot left…maybe.Our friends beg for it! Such a simple recipe but oh, so good!
This is our go to soup. I took it to retreat for potluck dinner thinking there would be a lot leftover. Wrong, there was none left. I don’t think I’ve ever made it the same twice but it’s always good.