Taco Soup Recipe - A Family Favorite

Introduction from Dear, Sweet, Loving Wife (insert smile): Hubby wrote this post but is so modest. We LOVE this soup! With a few corn chips, it is a yummy meal. We beg for this soup (and as he wrote at the end, leave out any additional salt until you have tested!). Hope you enjoy too!

Taco Soup

Ingredients:

1 Can Black Beans, drained

1 Can Dark Kidney Beans, drained

2 Cans Pinto Beans, drained

2 Cups Frozen Yellow Sweet Corn or Shoepeg

1 28 Ounce Can Diced Tomatoes

1 10 Ounce Can Tomatoes w/Green Chiles

1 Packet Taco Seasoning

1 Packet Ranch Dressing Mix

1 Medium Yellow Sweet Onion, rough chopped

1 Pound Ground Beef

1 Bottle Beer

Fresh Cilantro

Shredded Sharp or Mild Cheddar Cheese

White, Yellow or Blue Corn Chips, crushed or leave whole for dipping.

Sour Cream

Directions:

1. Brown hamburger with the chopped onions. Drain.
2. Add to crock pot or dutch oven.
3. Add beer.
4. Add diced tomatoes including juice.
5. Add tomatoes w/chiles including juice.
6. Add seasoning packets. 
7. Stir to combine.
8. Add beans.
9. Add corn.
10. Add 3-4 sprigs fresh chopped cilantro.
11. Stir to combine.
12. Cover and cook on low for 8 hours if using crock pot. 3-4 hours in covered dutch oven.
13. Stir well.
14. Top individual servings with shredded cheddar cheese, crushed corn chips, sour cream and fresh cilantro.

As with any recipe, fresh ingredients will most often improve the flavor so you may wish to prepare your own beans and tomatoes rather than using canned. When seasoning with salt and pepper you may also wish to reduce the salt due to use of the canned tomatoes and processed mixes. This is definitely one of those times where you need to taste first - season second.

Hope you enjoy...
peace
fm