Wednesday, November 3, 2010

Favorite Fall Recipe: Taco Soup

Ok, so as you all probably realize by now, I am WAY behind in blogging. Chalk it up to my crazy life right now, and the fact that I am trying to prepare for a newborn to arrive in just a few weeks! A few weeks ago Girl Talk did a blog hop on favorite fall recipe. I felt so bad because I didn't participate (I was still getting it together after my trip to Baton Rouge), but I figured better late than never right? So without further ado, I give you our favorite meal of fall and winter. It's SUPER easy. Here's what you do:
Brown two pounds of ground meat (I usually use half venison half beef, but you do whatever you want) with a medium/large chopped white onion.
Once the meat and onion are browned, drain the grease and return to the pot.

Then take these ingredients:
Drain all but the rotel (diced tomatoes with green chilies) and green chilies. Dump them all in the pot with the meat. Pour in the taco seasoning and ranch seasoning, and add 2-3 cans of water... stir it up. Bring it to a boil, then turn down to simmer for 2 hours. And that's it! I usually garnish with cheese, and serve with chips and salsa. It makes a TON so usually we'll eat half and then freeze the rest. It freezes great!

Here's the ingredient list:
2 pounds ground meat
1 medium/large white onion, chopped
1 packet taco seasoning
1 packet ranch seasoning
2 cans pinto beans, drained and rinsed
2 cans black beans, drained and rinsed
2 cans Rotel
1 can white or yellow hominy (I use white), drained and rinsed
1 can white or yellow corn, drained and rinsed
 1 can green chilies(optional)
2-3 soup cans of water (you'll have to play around with what you like. This can be served like a chili, or like a soup, so it will depend on what consistency you prefer).
(you may add more green chilies if you'd like. The original recipe doesn't even call for them, but we like the added kick it gives the soup.

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