Sunday, January 11, 2009

Taco Soup

I love this recipe!

1 can Whole Kernel Corn (drain off water and refill can...reduces sodium)
1 can diced tomatoes w/green chilis
1 can chopped green chilis
1 lb. Hamburger Meat, cooked and crumbled (from the freezer)
1/2 onion diced and sauteed, optional
1 can Petite or Regular Diced Tomatoes
1/2 can black olives, sliced
1/2 pkt. Taco Seasoning
1/2 pkt. Dry Ranch Dressing Mix
2 cans (30 oz) water or broth (I usually do a combo)

Toppings (our preferences):
Tortilla Chips of any kind (crushed)
Sour Cream
Shredded Cheese (cheddar blend)
Remaining Sliced Black Olives
Tomatoes if we have them

Combine all ingredients (except Hamburger Meat) into pot on stove. Let cook to a slow boil and reduce to simmering for 15-20 minutes. Add in Hamburger Meat and let simmer another 10 minutes. Let rest a couple of minutes then serve with the above toppings or see below.

Common Substitutions we do:
2 cans tomates w/green chilies instead of additonal can of green chilis and tomatoes
Some people like diced avocado on top of their taco soup
If you like it hot I suppose you could add Jalapeno or Chipotle Chili but with this one we don't so its kid friendly.
Add/Substitute all you like...we just do what we feel like each time!

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