taco soup

January 29, 2012: In your fridge.

Taco soup is nothing new, but I'll share my family's version since it is currently in my fridge :)

It's super easy and it makes a lot. If you're cooking for a lot of people, it's perfect. If you're cooking for yourself, it freezes really well and is good leftover after the flavors have had time to meld together.

Taco Soup

1 lb. ground meat (I use turkey, beef works too)

1 yellow onion

2 cans diced tomatoes

1 can rotel

1 can pinto beans

1 can red beans (kidney)

1 can black beans

1 can corn

1 package Old El Paso taco seasoning

1 package Hidden Valley ranch dressing (powder)

1 can green chilies

1.5 glasses of water

tostitos chips

Brown the meet with some of the taco seasoning.

Combine the rest of the ingredients in a large pot. Add the meat when it's ready and let it simmer until it's hot and the onions are soft. Serve with grated cheese and tostitos chips! Put the rest in the freezer for later :)

Change the rotel to make it spicy or not spicy. I also don't use the whole packet of taco seasoning so it's not overpowering.