Sunday, November 11, 2012

Taco Soup

Hello my favorite people who actually read my blog!  YOU ROCK!  Tonight I had trouble finding my recipe for our family favorite taco soup.  I actually had to look it up online to remember the last ingredient.  And of course I always alter the recipe just a touch!  I'm a rebel like that.

This is a recipe I got from a dear friend a couple years ago and now we eat it all the time.  I cook it and freeze it for freezer meals, but if I put leftovers in the fridge, they don't stay there long.  I especially love this recipe because it's a great food storage recipe.  Except for the meat, everything comes out of a can or could be made from scratch (dry beans).  The meat could come from a can as well, or it would be fine meatless.

Here's the recipe:

Taco Soup

2 lbs. ground beef
1 large onion, chopped

Brown beef and onion in pan and drain grease.

1 can black beans
1 can pinto beans
1 can great northern beans
1 can kidney beans

Drain the beans.  In another pot, add some water and boil the beans for maybe five minutes.  This helps boil the farts out!  This step can be skipped, but still drain the beans.

In a big pot or crockpot, dump ground beef, all the beans, and then add:

1 can corn
1 can refried beans (opt. but thickens stew!)
2 cans diced green chilies
2 cans crushed tomatoes
1 packet taco seasoning
1 packet ranch dressing
1 packet zesty italian dressing
1 tsp. fresh pressed garlic
2 cans water (probably 3-4 cups)

On the stove, let it simmer for about an hour.  In the crockpot cook on low for 6-8 hours.

Serve with Mexican cheese.  We like to eat it with corn chips.  Other options might be over rice or noodles to help it stretch more or make a leftovers meal a little different.

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