Chilly weather means many things in our house: turning the heat on, hot chocolate, pulling out our winter sweaters, and eating more soup (especially taco soup). My mom got this recipe from a good friend about twelve years ago and passed it along to my sister and I. I started making taco soup in college because it was easy (my cooking skills in college kept things simple) and it made a big pot of soup I could eat off of for days. Also, I just love taco soup! It is probably my favorite. Now, it is a staple in my household, and we bust it out as soon as we are ready for soup weather. The hardest part to the recipe is browning your meat, and then you just throw the rest of the ingredients into the pot. So, continuing our soup recipes, I give you taco soup:
2 lb. ground meat
1 chopped onion
1 package taco seasoning mix
1 package ranch dressing mix
1 can black beans
1 can kidney beans
1 can diced tomatoes with chiles
1 can tomato wedges
2 cans white corn
2 and a 1/2 cups water
First: Chop your onion.
Second, put the chopped onion in a pan with the ground meat and brown your meat.
Drain your meat and onions. Put the meat and onions in your pot and add the rest of the ingredients. Stir well and then simmer on low heat until warmed up.
We like to serve our taco soup over Fritos and top it with sour cream and shredded cheddar cheese. Even without the toppings, this soup is delicious and a good alternative for chili.