You’ve had a long day, it’s time (or nearly time) for dinner, and the last thing you feel like doing is cooking. Does this sound familiar? Hmm (pause for thinking), maybe I’m wrong. Maybe you’ve never have feelings like that. If so, well, you are indeed fortunate, and I don’t think I’m taking too much of a liberty here in saying that for the rest of us, we do often feel this…uhh, in fact, like probably most of the time.
So when a friend of mine made this amazing Taco soup recently, I had to get the recipe because it’s the perfect recipe for those kinds of days.
What makes this recipe great, is that it’s super tasty, you just throw all the ingredients in one pot to cook and serve, and it’s even budget friendly, so anyone can make it. (For budget shoppers, like me, it’s so common to find all the ingredients for this recipe on sale too, and just stock them up then to the pantry or freezer for future use.)
Tammy B., if you’re reading this, thank you for sharing your recipe. I really love it!
{Psalm 34: 8 – Oh, taste and see that the LORD is good; Blessed is the man who trusts in Him.}
Easy Taco Soup:
Ingredients:
1 pound ground beef, browned and drained.
1 can (16 ounces) pinto beans, drained
1 can (15 ounces) ranch-style beans
1 can (10 ounces) Ro-tel tomatoes
1 can (14.5 ounces) diced tomatoes
1 can (15 to 16 ounces) whole kernel corn
1 packet (1.5 ounces) taco seasoning
1 packet (1 ounce) ranch dressing & seasoning mix (‘Hot & Spicy’ if you want to kick it up a notch!)
1-2 cans water (optional) Note: While adding water is an optional step, unless you add some water, the soup will be thick – sort of like a stew. (I just used one of the empty vegetable cans and added about two cans full of water to get the consistency I like.)
Salt and pepper to taste
Directions:
In a deep skillet (or any fairly deep kind of pot), brown and drain the ground beef, then add all the other ingredients, and bring the whole mixture to a quick simmer, while stirring constantly (appx 5 minutes). Check the seasoning level, and add salt and pepper (to taste).
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Using frozen ground beef that I had in my freezer, I was able to brown and drain the ground beef (using the medium-high stove top setting), in appx. 15 minutes. (PS: Do this step ahead of time and store 1 lb portions of already browned and drained ground beef in the freezer, and you’ll cut the prep time to zero!)
After the ground beef is browned and drained, return it to the pot along with all the other ingredients. On med-high heat, bring the soup to a rapid simmer. (Appx 5 minutes.)
I served the soup with cornbread muffins (as shown), but it would be equally delicious with Saltines, Garlic Toast, or just all by itself. With all the veggies, it makes a great and hearty meal however you decide to enjoy it!
I served the soup with cornbread muffins (as shown), but it would be equally delicious with Saltines, Garlic Toast, or just by all by itself. With all the veggies, it makes a great and hearty meal however you decide to enjoy it!