taco soup
(2 ratings)
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This version is a little different but very, very tasty. Try serving with Frito chips and cheese instead of Tortilla chips; that's how we like it! Also, the yellow hominy is softer and more filling than the traditional corn usually found in this recipe. It's a hit in our small southern town and at home.
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(2 ratings)
yield
6 -8
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For taco soup
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1 1/2 lblean ground beef
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1 candiced tomatoes- do not drain any veggies
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1 cantomatoes and chiles-mild or regular
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1 canpinto beans
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1 canyellow hominy (may use white instead) whole kernel corn can be substituted
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1 pkgtaco seasoning mix
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1 pkgdry ranch dip
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1chopped onion (optional)
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1 bagfritos or tortilla chips
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1 pkgshredded cheese
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sour cream (optional)
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chopped green onions (optional)
How To Make taco soup
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1Brown ground beef (and onions if desired) in large dutch oven over med. heat until no longer pink.
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2Turn down heat to low, add dry packets and stir to combine.
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3Add all of the cans of vegetables (Do Not Drain) to meat mixture and stir to combine, saving one empty tomato can. Check to see if more liquid is needed!
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4Use the saved tomato can to add water (1/2 can to start) until the soup had the desired amount of liquid. This also creates a milder flavored soup and is strictly "to taste".
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5Let simmer, covered, on low heat for approx. 30 min. Stir at least twice, more if the soup is thick and has less liquid.
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6To Serve: Add grated cheese and crushed fritos to individual bowls and ladle soup on top. My Husband likes his cheese on the bottom and chips on the top, there is no wrong way! We usually stop at cheese and fritos but sour cream and chopped green onions are also great additions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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