Saturday, January 21, 2012

Taco Soup

This is so easy, but so tasty.  It is a Paula Deen recipe that I made my own.  It is a wonderful meal to come home to on a cold night.
  • 1 lb. ground chuck
  • 1 C. onions, finely chopped
  • 1 T. olive oil
  • 1 can corn
  • 1 can black beans
  • 1 can Mexican Rotel tomatoes with green chilies
  • 1 can diced tomatoes
  • 1 small can of green chilies
  • 1 can of sliced black olives
  • 1 pack of taco seasoning
  • 1 pack of Ranch seasoning
  • 2 C. of beef stock
  • 8 oz. Velvetta chrese
  1. In a Dutch oven over medium heat, brown ground chuck and then drain.
  2. Heat olive oil over medium-low heat and sauté onions until soft, about 10 minutes.
  3. Add all the cans of vegetables, including the water in the cans and the ground chuck.
  4. Stir well and add the taco and Ranch seasoning, and then the beef stock.
  5. Cook for 1 hour on medium-low heat.
  6. Add chunks of Velvetta and allow to throughly melt. 
  7. Serve hot.
Tips and Tricks:
  • Don’t have beef stock?  Just use 2 C. of boiling water and dissolve 2 beef bouillon cubes in the water.
  • After the ground meat is browned and the onions are sautéed, you can add everything to a slow cooker and cook this on a low setting for about 6 hours instead of cooking on the stove.
  • Tortilla chips, sour cream, grated cheddar cheese, sliced avocado, or sliced jalapeños can all be used when serving this soup.  Add what you like.
  • This freezes great!

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