Taco Soup
The Story:
This is my family & extended family's all time favorite recipe. A girl friend of mine was making this for dinner one night and offered me some. It was so good, I had to have the recipe. Since then, this recipe has changed quite a bit. The core ingredients are still the same but I have added a few more for bolder and spicier flavors. This is a great recipe to take to any pot-luck.
When I visit my mother-in-law, she will have me make this x 3 so that she can freeze it and eat it all year around in my absense. She is a phenomenal cook so it is a huge compliment to me when she tells me she just cannot get the same flavor.
I do think that the flavor is in the brands used since almost everything comes from a can. This is a quick and simple recipe that can be made in an hour or less. There are a lot of ingredients. Don't let that scare you. It's really quick to make and it is very very good. If you don't like hominy you can subsitute corn.
Ingredients:
· 1 Lg Can Diced Tomatoes (Hunts)
· 1 Can Rotel (hot)
· 1 Can Pinto Beans (Bush's)
· 1 Can Kidney Beans (Bush's)
· 1 Can Yellow/Golden Hominy (Bush's)
· 1 Can of chopped Green Chiles (any brand)
· 1 Bushel fresh Cilantro (chopped)
· 1 Onion
· 2 pkgs of Hidden Valley Ranch salad dressing
· 1 pkg Lowrey’s Taco Seasoning
· 1 ½ lbs Ground Chuck
Condiments:
· Sour Cream
· Sharp Cheddar Cheese, grated
· Fritos
Directions:
In one pot (DO NOT DRAIN ANY OF YOUR VEGETABLES!) combine tomatoes, pintos and kidney beans, chiles, Rotel, and hominy. Cook on medium heat.
Take the Hidden Valley Ranch mixes and pour them into a coffee cup or small bowl. Slow stir in water until the coffee cup if full. If you pour too much water too quickly the mix will be lumpy. It’s kind of like mixing cornstarch and water, you have to be careful. Then pour the contents into the pot with the vegetables.
In a skillet fry the a hamburger meat with the onions and cilantro. Drain the grease when meat is brown. Then add the taco seasoning and about 1 ½ cups of water. Cook until seasoning is completely dissolved.
Finally, mix the meat in with the vegetables and continue to cook until nice and hot.
Serving:
Serve over Fritos top with cheese and sour cream.
This is my family & extended family's all time favorite recipe. A girl friend of mine was making this for dinner one night and offered me some. It was so good, I had to have the recipe. Since then, this recipe has changed quite a bit. The core ingredients are still the same but I have added a few more for bolder and spicier flavors. This is a great recipe to take to any pot-luck.
When I visit my mother-in-law, she will have me make this x 3 so that she can freeze it and eat it all year around in my absense. She is a phenomenal cook so it is a huge compliment to me when she tells me she just cannot get the same flavor.
I do think that the flavor is in the brands used since almost everything comes from a can. This is a quick and simple recipe that can be made in an hour or less. There are a lot of ingredients. Don't let that scare you. It's really quick to make and it is very very good. If you don't like hominy you can subsitute corn.
Ingredients:
· 1 Lg Can Diced Tomatoes (Hunts)
· 1 Can Rotel (hot)
· 1 Can Pinto Beans (Bush's)
· 1 Can Kidney Beans (Bush's)
· 1 Can Yellow/Golden Hominy (Bush's)
· 1 Can of chopped Green Chiles (any brand)
· 1 Bushel fresh Cilantro (chopped)
· 1 Onion
· 2 pkgs of Hidden Valley Ranch salad dressing
· 1 pkg Lowrey’s Taco Seasoning
· 1 ½ lbs Ground Chuck
Condiments:
· Sour Cream
· Sharp Cheddar Cheese, grated
· Fritos
Directions:
In one pot (DO NOT DRAIN ANY OF YOUR VEGETABLES!) combine tomatoes, pintos and kidney beans, chiles, Rotel, and hominy. Cook on medium heat.
Take the Hidden Valley Ranch mixes and pour them into a coffee cup or small bowl. Slow stir in water until the coffee cup if full. If you pour too much water too quickly the mix will be lumpy. It’s kind of like mixing cornstarch and water, you have to be careful. Then pour the contents into the pot with the vegetables.
In a skillet fry the a hamburger meat with the onions and cilantro. Drain the grease when meat is brown. Then add the taco seasoning and about 1 ½ cups of water. Cook until seasoning is completely dissolved.
Finally, mix the meat in with the vegetables and continue to cook until nice and hot.
Serving:
Serve over Fritos top with cheese and sour cream.
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