by Amanda Coers

Created on: January 18, 2009   Last Updated: October 14, 2009

This hearty soup is terrific for family get-togethers in the fall and winter when the weather is chilly and you need a dish that can easily be doubled to serve a large number of people. Taco Soup incorporates robust tomatoes, zingy green chilies, satisfying ground beef and beans with a distinctive southwestern flavor that will please any hungry family.

This easy-to-prepare dish can fit into any schedule, slowly simmering for two or more hours or quickly cooked for busy weeknights. Taco Soup can be prepared in advanced, cooked and then frozen to serve as an emergency dinner solution.

Taco Soup

Ingredients:

2 pounds ground beef

1 four-ounce can of chopped green chilies

1 small yellow onion, diced

1 packet taco seasoning

1 packet ranch dressing mix

2 fourteen-ounce cans of stewed tomatoes

1 fourteen-ounce can of Mexican-style stewed tomatoes

1 fourteen-ounce can of jalapeno pinto beans*

1 fourteen-ounce can of pinto beans

1 fourteen-ounce can of yellow hominy

Sliced black olives and shredded cheese to garnish

(*if your family prefers a mild taste you may substitute jalapeno pinto beans with a second can of regular pinto beans)

Directions:

In a large pot brown ground beef adding green chilies and diced onion. After browning add taco seasoning and ranch seasoning, mixing well.

As the meat simmers empty two cans of stewed tomatoes and one can of Mexican-style stewed tomatoes into a large blender. Blend fully and pour into the pot. Adjust the heat setting under the pot to medium and add the beans and hominy, including any liquid in the cans.

If you are pressed for time, simply allow the soup to cook on medium for twenty minutes. When time allows, you may simmer the soup for two hours on low.

To serve, spoon a portion into a bowl and top with sliced black olives and shredded cheese. This soup is well-accompanied with flour tortillas, corn bread or simple saltine crackers.

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