Taco Soup for Supper at Nana’s House

Taco Soup for Supper….

Especially when it is cool and rainy outside sounds like a winner to me. The strange thing is, I don’t like tacos. Now why in the world would I like taco soup? I convinced myself that I wouldn’t but then I tried it. And now it’s a regular at my house.

I make it and then put it in the slow cooker on warm and it stays there simmering until we are ready to eat. The problem at this house is we don’t always all eat at the same time. Busy schedules complicate meal time. If dinner is in the crock pot then when you are ready to eat you just find a bowl and go for it!

Last night I was hungry way before my husband was, so I ate early and he ate late. The soup just gets better the longer it simmers.

I always try to remember to put crockpot liners in before I start cooking. It makes clean up so much easier!

I eat mine with cheese sprinkled over it and either some frito’s or nacho chips on the side (or sometimes I get the kind that you dip with). My friend likes a dollop of sour cream on top of hers but I’m not a sour cream fan.

Ingredients

• 2 pounds ground beef
• 1 envelope taco seasoning
• 1-1/2 cups water
• 1 can (16 ounces) mild chili beans, undrained
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 can (10 ounces) diced tomato with green chilies
• 1 can (4 ounces) chopped green chilies, optional
• 1 envelope ranch salad dressing 

I don’t use the chopped green chilies but I did add a dash of chili powder. I also don’t rinse my pinto beans. I drained them. Make sure and get a good brand of ranch salad dressing mix. I got an off brand once and it wasn’t as good.

Directions

I cook beef over medium heat until no longer pink; drain. Then add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. I pour mine in the crockpot and leave on warm. Yield: 6-8 servings (about 2 quarts).