My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Wednesday, September 12, 2018

Taco Soup

An easy yummy make-ahead dish that's very similar to chili. Hearty and healthy, this dish is super tasty and very easy to prepare!
{ Prep Time: 20 mins / Difficulty: Easy / Yields: 6-8 servings }

1 lb. lean ground beef 
1 cup yellow onion, diced (optional)
1 (15 oz) can of whole kernel corn, drained & rinsed
1 (15 oz) can light red kidney beans, undrained 
1 (15 oz) can dark red kidney beans, undrained
1 (15 oz) can black beans, undrained
2 (15 oz) cans diced tomatoes (or Rotel), undrained
1 (4 1/2 oz) can diced green chilis
1-3 cups of water
1 oz homemade taco seasoning mix
1 oz Hidden Valley ranch seasoning
1/2-1 tsp cayenne (optional, use only if you want an extra kick!)
Salt and pepper, to taste

Fritos Scoops or tortilla chips
shredded cheddar cheese
chopped green onions
fresh cilantro, chopped
sour cream (optional)

1. In a skillet or dutch oven set to medium-high heat, brown the beef and onion together until beef is no longer pink. Drain & rinse under warm water, if you're concerned about reducing the fat content. (The rinsing part is completely optional.)
2. Add the beans, corn, tomatoes, green chilis, taco & ranch seasoning. Add just enough water to barely cover the ingredients; then bring to a boil. Once boiling, reduce heat to low, cover & simmer for an hour. Taste & adjust seasoning accordingly. *Note: you can transfer all the ingredients to a crockpot at this point, and cook on low for 4-6 hours. 
3. To serve, place corn chips in bowls, then ladle soup over them and top with desired garnishes. 

Recipe adapted from Paula Dean's recipe on All Recipes

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