This week our challenge was to share a favorite soup recipe. When I asked Jerry what he would like me to fix he immediately chose Taco Soup. I decided to make enough to share with Mom and Dad. I waited until Wednesday to fix the soup and luck would have it, Wednesday was perfect cold, rainy soup weather. I am sharing my basic recipe but feel free to use your favorite tomatoes and beans. This is the first time I have added hominy to this recipe and it really added a nice touch. I hope several of you will join us each Thursday and share your favorite recipes. Just click on the Love to Cook Thursday button and follow Kipi's directions. This is a great way to share your recipes with your friends.Taco Soup
From the Kitchen of: Terri Fonville
1 1/2 - 2 lbs. lean ground beef, browned
1 large chopped onion
1 Tablespoon Chili powder
1 pkg. taco seasoning (mild or hot - your choice)
1 pkg. Hidden Valley Ranch Dressing Mix (I prefer the low sodium recipe)
2 cans Ranch Style Chili Beans
1 can Ranch Style Pinto Beans with Jalapeños
1 can Fire Roasted Tomatoes
1 can Fire Roasted Tomatoes with garlic
1 can Fire Roasted Tomatoes with chili peppers
1 can Mexicorn
1 can Hominy
2 cups Beef Broth
1 banana pepper, chopped
3-4 small yellow & or orange chili peppers, chopped
Chop onions, set aside.
Brown lean ground beef. Add chopped onions. Cook until tender.
Add chopped peppers. Cook until tender. Dump into bottom of 6 Qt. Crock Pot.
Add tomatoes, corn & hominy. Add beef broth, chili & Hidden Valley Ranch Dressing mix. Stir gently.
Cook on low 6-8 hours or on high about 3 hours.
Place a scoop of freetos in bottom of bowl and pour soup on top.
Top with grated cheese, sour cream and chives.Walk with God!