Monday Meals: Taco Soup

Taco Soup is an oldie but goodie that's been around for several years. My sister says that if you can brown ground beef and open cans, you can make it. My brother-in-law, who comes from a family of great cooks, declared it the best soup he'd ever eaten.

This soup is a hearty mixture and great for cold days. My daughter requested it the other day. There are many recipes floating around, but this one is adapted from the family cookbook and is my favorite.

Taco Soup
1 1/2 pounds ground beef
1 packet taco seasoning (I use McCormick's original)
1 can whole-kernel corn
1 can hominy
1 can Rotel diced tomatoes with green chilies
1 packet original Hidden Valley Ranch Dressing Mix, dry
2 small cans tomato sauce
2 cups water

Cook brown beef in a large pot and drain. Add taco mix and stir well. Add all other ingredients, leaving cans undrained. Mix and simmer for about 45 minutes.

Here is my favorite way to eat it. First, crumble Julio's chips into the bottom of a bowl. I like Julio's because the chips have a little kick to them.
Add the soup. This one is pretty thick. I probably should have added some more water, but no one complained.
Top with a dollop of sour cream and Mexican blend grated cheese.

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