Taco Soup

This isn’t going to become a strictly recipe blog, don’t worry. I have SO many blog posts floating around in my head that I”m having a hard time writing ONE cohesive one. I think this evening I may let my fingers do the walking on my keyboard rather than crochet hook and get some of my thoughts out straight, ha! Good luck with that, right? 😉

Anyway, till then, jus so you’ll know I’m still alive, here is what we are having for dinner. And what I’ll probably be having for lunch for several days, it makes a bunch, and the leftovers are great! This is also a frugal meal, which can be made even frugaler if you soak your own beans. BUT I read a bunch of stuff once about Kidney Beans developing a weird, deadly toxin if you don’t soak them “just right” and ever since then I have only bought the canned kind. It could be totally off, but I don’t really want to kill my family… or myself, so I think I’ll stick to canned. Of course, you could probably substitute pinto beans too…

Taco Soup:

1 lb ground beef
1 large onion, chopped, cooked with beef
2 cans kidney beans
1 can corn
1 can ro-tel
1 can (15 oz) Tomato Sauce
1 packet taco seasoning mix
1 packet ranch dressing mix (I buy both of those mixes in large sizes from Costco, so it’s about 3T of each if that’s what you’re using)
1 1/2 cups water.

Combine all ingredients, bring to a boil and then simmer for fifteen minutes. Just dump in cans, liquid and all!

*NOTE*
The recipe says to dump in cans liquid and all. For some reason, this kind of turns my stomach. So if you’re qualmy like me and you need to rinse and drain first, then just up the water to about 2 cups. It is a soup, but I don’t like it to be TOO soupy. 😉

That’s it! Easy-peasy!

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