Monday, February 22, 2010
Many of you may have this in your cooking arsenal already, but just in case you don't, you MUST try this recipe! I promise you it will quickly become a favorite, not only because it is delicious, but even more so because it is the EASIEST supper. Ever. I'm not kidding.
My 2.5 year old absolutely LOVES taco soup and actually requests it. I am more than happy to oblige most times because we love it as well, and because it is extremely healthy and packed with protein. This soup has many variations that I have seen from various websites, etc., but this is my take on it. I hope you enjoy it sometime soon.
1 lb. of ground meat (or ground turkey for an even healthier and just as tasty version)
1/2 onion, finely chopped
1 can Rotel tomatoes, undrained (I use the mild for Nora's benefit)
1 14.5 ounce petite diced tomatoes, undrained
1 can corn, undrained
1 can pinto beans, undrained
1 can black beans, undrained
1 can kidney beans, undrained
1 package of taco seasoning mix (I use the low sodium version)
1 package of dry Ranch salad dressing mix (This is the secret ingredient and shouldn't be left out!)
Simply brown your ground meat of choice with the onion until meat is no longer pink and onions are soft. Drain meat and return to soup pot. Add (DUMP) your cans of vegetables and tomatoes. Add the packets of taco seasoning mix and Ranch dressing. Stir and let simmer for 30 minutes to an hour.
Serve with sour cream, avocado, shredded cheese, and tortilla chips. Feel free to top with other favorite toppings like green onion, jalapeno, etc.
A few other things worth mentioning:
***If you like your soup spicier, you can choose a spicier version of Rotel tomatoes and/or add some jalapeno to the soup pot.
***Even though this is a mild-ish soup, I usually add a dollop of sour cream to Nora's bowl to make it more creamy and a bit less fiery. Actually, I do this with many foods that I think may be too spicy for Nora....I just love sour cream!
***You can simmer this soup for as long as you like, but make sure it is at least 30 minutes. As with many soups, stews, etc., the longer they simmer, the more the flavors meld together. This soup is even tastier for leftovers.
***If you prefer your soups to be a bit more brothy, add a can of low-sodium beef broth. Sometimes I do this, sometimes I don't. It just depends if I have beef broth on hand and whether or not I am in the mood for a chunkier soup. Both ways are delicious, and the broth has a meaty flavor that doesn't water-down the great flavor of the original recipe!