Taco Soup

Tuesday is Mexican Night in the Brady household, so tonight I made Taco Soup! I do tacos, enchiladas and fajitas often but this cool fall weather calls for something warm and scrumpitious! This is one of the few soups I cook, we just aren't soup people!

Here are the ingredients:

You can switch up the bean types as you wish. But you need the following:

1.5 lbs lean ground beef

1/2 of a large onion

Can of Pinto beans

Can of Black beans

Can of whole kernel corn, drained

Rotel

Can of stewed tomatoes, Mexican

1 oz taco seasoning

1 packet of Ranch dressing mix

I start this recipe the night before while cooking dinner. 

Sauté the ground beef and the onion with a little olive oil over medium heat.

Cook until ground beef is cook through. 

Drain meat and onions and let cool until the mixture is at room temperature.

Spoon into a ziplock bag and store in fridge until ready to use the next day or freeze for up to a month. Now the next morning:

Open all your cans and be careful, I sliced my finger on one. 😩

Pour everything in! I drained everything but the tomatoes.

Add the meat mixture.

Add ranch and taco seasoning.

Add a can of water.

Stir all the goodness together.

Set it on low and forget it till dinner time! The one think I dislike about this recipe is I have to smell it all day!

I serve with Fritos, sour cream and cheddar cheese!

Tomorrow on the blog: 

Parmesan Asparagus Orzo!

B