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I am a God-loving, husband-adoring, mybabyboys-hugging, mind-reeling, photo-taking, life-documenting, yummyfood-cooking, garden-planting, country-living girl. Writing about life, with boys, in the sticks...
this is life... with boys... in the country...

Thursday, September 30, 2010

Taco Soup

For some people, the onset of fall means going back to school… for most it means the changing of leaves… for me, it means re-introducing slow cooking to my kitchen.  It actually excites me to be able to say good-bye to the ‘light’ meals of the previous months; the meals that we are stuck with during summer because it is either too hot and our bodies can’t handle the weight of rich foods or because it is too hot in the house for slow-cooking usually required for hearty dishes.  I love a meal that can be put together in-advance and left on the stove to seep together flavors and all the while, filling our house with aroma…

One of our favorites that falls into this category is Taco Soup.  I completely, can not take credit for this recipe… it is ALL Paula Deen.  And this recipe is so easy, that if you have a pot, a stir stick and a can-opener, you can handle it.  Quickly, too, because it is a dump-and-go soup … dump the ingredients in and go rest for an hour till it is done (or clean up the messes in the kitchen that have accumulated all day). 

 Sep-26-2010_tacosoup_1986ed Sep-26-2010_tacosoup_1990ed 

Ingredients 

2 pounds ground beef

2 cups diced onions

2 cans pinto beans (include liquid)

1 can pink kidney beans (include liquid)

1 can corn, drained

1 can Mexican-style stewed tomatoes

1 can diced tomatoes

1 can tomatoes with chilies

1 7oz can diced green chilies

1 4.6oz can sliced black olives, drained

1 package taco seasoning mix

1 package ranch salad dressing mix

corn chips, cheese, sour cream, avocados for garnish

Directions

Brown the ground beef and onions in a large skillet, drain the excess fat then transfer the browned beef and onions to a large pot (I actually do it all in the big pot).  Add remaining ingredients, mix together and simmer over low heat for about an hour on the stove, or in a large crock pot for about 6 hours. 

Sep-26-2010_tacosoup_1998ed

I channel back to my days of Seattle Summer Swim League and the yummy Frito-ban Ditos they’d sell at the swim meets, and eat my soup OVER the corn chips, topped with cheese and sour cream… and avocados if I’m lucky!  

3 comments:

Mom said...

I agree...very yummy.

XO

Heidi said...

Oh yummy!!! I love my dutch oven(probably same brand, just red lol). I use it maybe 5x a week in winter. :) Love slow cooking, braising, stewing, and so on...This recipe looks so yummy!!! Heidi

Heather Rone said...

LOL! I was just trying to explain the concept of Frito-ban-Ditos to a friend the other day. They were so grossed out! I said, "You have no idea what you've been missing..."

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