No-brainer Recipe: Easy Taco Soup
During the winter months, I crave soups, chilis and stews. This past Christmas, my in-laws made taco soup for dinner instead of the traditional holiday menu and I have been craving it again this week. I finally made a pot on the stovetop last night and it was SO yummy and, of course, easy. (I only do easy, people)
I researched several recipes online and came up with this recipe. Like any other stew or soup, you can can easily add/remove ingredients to your liking and it will be yummy. The main flavor is in broth itself. This recipe can be put into a slow cooker or right on the stovetop. Makes amazing leftovers, too!
Easy Taco Soup
Yield: 15-20 servings
1 lb ground beef
1 15 oz can of kidney beans
1 15 oz can of pinto beans
1 11-15 oz can of whole corn, drained
1 10 oz can of Rotel
1 package of taco seasoning
1 package of Hidden Valley Ranch Dressing (dry mix)
2 32 oz boxes of beef broth
1-3 dashes of Tabasco sauce, to taste (optional)
1. Brown ground beef and drain fat.
2. Combine ground beef and all remaining ingredients into a slow cooker or large pot. For slow cookers, allow 4-6 hours to cook before serving. For stovetop, bring to soup to a boil, then simmer for at least 1 hour.
3. Add sour cream, cheese and tortilla chips to the soup and you're ready to chow down!