Taco Soup is another recipe I stole from my mother. However, I have spiced up her version for those of you who are a little more daring out there. We love spicy here by the water, and we also love to enjoy warm soups, stews, and chilis throughout the winter. This is another of our good football Sunday indulgences.
I will provide you the spicy recipe and then the less spicy modifications.
From start to finish, this recipe will take you approximately 20 minutes to prepare. Please allow the soup to simmer for at least an hour for best results.
1 1/2 – 2 lbs. ground beef
1 large white onion chopped fine
1 tbsp. minced garlic
2 cans Ro-Tell tomatoes (drained)*
1 can corn (undrained)
1 can Bush’s Black Beans -Seasoned Recipe (undrained)
1 can kidney beans
2 cans diced tomatoes
1 can tomato sauce
1 pkg. taco seasoning mix
1 pkg. Hidden Valley Ranch mix
1 can green chilies
Choices for sides: tortilla chips, sour cream, shredded cheese
For less spicy version, use only 1 can of Ro-Tell or mild Ro-Tell tomatoes
Brown ground beef with onion in large pot.
Stir in garlic over medium heat and cook for about 1 minute.
Add remaining ingredients, and stir well.
Simmer for a minimum of one hour.