As the weather turns colder and our schedules become busier, meal planning often takes a back seat. This taco soup recipe provides a yummy, warm and simple solution for your evening meal.
This soup can be cooked all day on low in a crock pot or simmered in a large pot on the stove top for 30-45 minutes.
1 ½ pound ground beef
1 onion chopped
1 package taco seasoning
1 Green Bell Pepper chopped
2 – 14 ½ ounce cans diced tomatoes
1 – 14 ½ ounce can tomatoes with green chili’s (Rotel)
1 – 14 ½ ounce can pinto beans drained and rinsed
1 – 16 ounce can white hominy
1 – 15 1/4 ounce can yellow corn
1 package Ranch Salad dressing and seasoning mix
Tortilla chips, sour cream and Mexican blend cheese
To serve, add a dollop of sour cream to your bowl, top with soup, add a handful of Mexican blend cheese and top with a handful of crushed tortilla chips. Add a little heat to your soup by adding hot sauce.
Portion extra left over soup (if there is any) into individual servings in glass storage bowls and cover with the matching plastic storage lids and freeze. This is easy to defrost in a warm water bath to have as a handy “fast food” lunch or dinner.
This spicy taco soup is destined to become a favorite to serve your family or company.
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