Easiest dinner ever: Taco soup

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Lindsay Weiss

posted in Life & Home

Do you have one night each week that is absolutely crazy? Crazy as in…ain’t nobody gettin’ anything homemade for dinner because mama is running around delivering everyone where they need to be all night long?

That’s my Monday.

This is the meal for Mondays. If you can brown some beef, dump some cans (you don’t even have to drain them) and stir, you’ve got this. It’s so easy. I serve it with some crusty bread and call it good. Protein and veggies in one bowl, plus a little bread = a perfect weeknight meal. It uses taco and ranch seasoning for flavor, which is genius because it’s so quick and easy. It’s also delicious.

Taco Soup
Feel free to substitute some of these ingredients if they don’t work for your family. Don’t like pinto beans? Try black beans. Don’t eat meat? Double up on some veggies or beans. Make it work for you.

1 – 1 1/3 pounds ground turkey/beef
1 large onion, diced (about 2 cups)
3 cups water
2 (15 ounce) cans pinto beans, undrained
2 (14 ounce) cans diced tomatoes, undrained
2 (14 ounce) cans whole kernel corn, undrained
1 (4 ounce) can diced green chiles, undrained
2 tablespoons homemade taco seasoning or 1 packet store bought
1 recipe homemade ranch dressing mix or 1 packet store bought
Fritos and toppings, for serving

Brown meat and onion in a large stock pot until cooked through, about 5 minutes. Drain well. Add water, beans, tomatoes, corn, chiles, and all juices from cans. Stir in taco seasoning and ranch seasoning. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Or, transfer to a slow cooker, cover, and cook on HIGH for 4 hours or LOW for 6 to 8 hours.
Top each serving with shredded cheese, Fritos, sour cream, or other toppings as desired.

Serves 6.

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