Are you on the hunt for easy recipes? Fall has arrived in Texas and I am filling our weekly meal plan up with lots of comfort food. Taco Soup is one of those.
That said, we recently took the leap and purchased an Angus bull and split the grass-fed beef for three other families. I am now on the hunt for tons of beef recipes to share with you, this being one of them.
This Taco Soup is one I’ve made for a couple of years. It is inspired by a similar slow cooker version. I made it one day when my brother and his wife and kids were visiting (back when we did my bedroom remodel and before his line of work moved him to Upstate New York). He has been asking me to share the recipe with him ever since and I am just how pulling it together for him. So James, this recipe is for you. Stay warm up there in New York this winter. And that cornbread in the background is a Trader Joe’s mix. I am totally mailing you a box. You’ll love it.
NEED TO SAVE MONEY
ON YOUR GROCERY BILL?
Ready for the recipe? It comes together quickly and is perfect for a busy weeknight!
- 1 lb ground beef
- 1 T olive oil
- 1 pkt taco seasoning
- 1 pkt dry Ranch mix
- 1 clove garlic, minced
- 2 cans Rotel tomatoes
- 2 cans pinto beans
- 2 cans kidney beans
- 1 (16 oz) bag frozen corn
- 2 bean cans full of water
Add the olive oil to a large cooking pot.
Over medium heat, add in the ground beef and the garlic.
Brown the meat.
Add in the taco seasoning and dry Ranch mix.
Toss in the frozen corn.
Add the Rotel tomatoes, juice and all.
Mix everything together well and continue to cook over medium heat for 2-3 minutes.
Add in all four cans of the beans. Juice and all.
Look at how amazing that looks.
Add in the water. Just use two of the empty bean cans.
Bring it to a boil and then reduce to a simmer for 30 minutes.
You can simmer longer if you want.
While it is simmering is when I bake my cornbread.
And that is it.
I love to top mine with shredded cheese and a scoop of sour cream.
For kids who do not like soup, drain their soup and serve it over a bed of tortilla chips. Top with cheese and you have super easy nachos!
Have leftover soup? Use the leftovers another night to make Taco Soup Tostadas.