My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, February 1, 2017

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 }

Ingredients:
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 1/4 oz homemade taco seasoning mix
1 1/4 oz Hidden Valley ranch seasoning
1/2-1 tsp cayenne (optional, use only if you want an extra kick!)
Salt and pepper, to taste

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

Directions:
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 6-8 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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