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Tuesday, April 2, 2013

Taco Soup

Taco meat is one of those things that I tend to make in big batches and freeze, it is a great help when trying to throw a meal together quickly.  However one person can only eat so many tacos so I also use it for enchiladas, quesadillas, and taco soup.  So here is one of our favorite soup recipes.

2 pounds lean ground beef (I use 1 lb) 
1 onion, chopped (I use onion powder)                                                                     
1 teaspoon salt
1 teaspoon ground black pepper
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can lima beans, drained
1 (1.25 ounce) package taco seasoning mix
1 1/2 cups water
1 (1 ounce) package ranch dressing mix
1 (15 ounce) can white hominy, drained
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
 
In a large Dutch oven, brown the beef and chopped onion over medium heat.
Drain off any fat.
Add salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion.
Bring to a boil.
Reduce heat, and simmer for 30 minutes.
Top with shredded cheese, and serve with chips.

I tend to leave out the beans just because my kids won't eat the soup with them in there.