Installment #3 in the Family Dinner Favorites category comes from my little sister, Rachel and is pretty new to my family but is an absolute favorite of hers; and she has some P.I.C.K.Y. eaters. I’m not sure how this recipe came to her originally, but I am sure glad it did.
Taco Soup is a cross between a soup and a chili or a “Stoup” as Rachael Ray would call it – oh wait, that is stew and soup. Oh well, you get the idea. However you want to classify it, the great thing about this quick, simple and nutritious dinner (actually, those are all pretty great things) is that the most difficult thing about it is opening the cans. Low fat and packed with fiber (lots of beans) and the kids will love it. You can’t go wrong.
Here’s what you’ll need:
- 2 pounds of lean ground beef
- 1 large onion, chopped
- 1 Can Corn
- 1 Can Creamed Corn
- 1 Can Pinto Beans
- 1 Can Kidney Beans
- 1 Can Black Beans
- 1 Can Diced Tomatoes (or Rotel with Green Chilies)
- 2 Packages Taco Seasoning
- 1 Package Ranch Salad Dressing Mix
- 1 Can Whole Black Olives, drained (Optional but Awesome)
One of the really cool things about this recipe is that the liquid from the corn, tomatoes and beans is what makes the liquid in the soup. No additional water or stock.
It is also a great “kids in the kitchen” recipe – they LOVE dumping the cans into the pot. And, if you are weird like us, while you chop the onions you can have a who can stand the onion fumes the longest contest with your eight year old. He won. I was cryin’ like a baby.
Now that the onion contest is over, brown them with the ground beef.
Have your helper start dumping in the canned ingredients and stir until combined.
Add the taco seasoning packets and the ranch dressing packet (I know it sounds strange, but somehow it works).
Give it a good stir and simmer for at least 20 minutes to heat through and give the flavors a little time to develop.
Serve with corn tortilla chips and your favorite toppings:
- Sour Cream
- Avocado Chunks
- Grated Cheese
- Sliced Green Onions
- Jalapeno Pepper Rings
- Pico de gallo or chopped tomatoes
That’s it. This is also a great crock-pot meal. Brown your meat and onions and the put it all together in the crock-pot – everything but the black olives that is – and let it simmer on low for 6-8 hours; add in the olives, sprinkle with your favorite toppings and have a little mid-week fiesta!