The first time that I made this recipe for A Zesty Bite was almost three years ago. A lot has happened since then, but I hadn’t remade this soup for anyone.
It’s funny how we create new and old family meals but tend to forget about them once they are published and photographed. I’m trying real hard to go back and remake some dishes to one improve the photography and to enjoy them again. Shaun and I are very critical about the food we make and serve.
Is it too salty? Is it not seasoned enough? Will people enjoy it? Did we enjoy it? We are always asking each other if the dish is perfect or if there is something that we would have changed about it.
This soup was definitely a favorite of mine and it was time for it to SHINE again. Of course, there are several different ways to make this soup, but here is my take on the recipe. I am so happy that I brought this one back from the archives because it was great to have for leftovers this weekend.
ENJOY~ Meagan
Taco Soup
Ingredients
- 2 lbs ground beef
- 1 large onion
- 1 15 ounce can pinto beans, drained
- 1 15 ounce can kernel corn, drained
- 1 15 ounce can stewed tomatoes (Mexican Style), drained
- 1 15 ounce can Rotel tomatoes, drained
- 1 4 ounce can green chile peppers
- 1 package taco seasoning or 1 ounce
- 1 package hidden valley ranch or 1 ounce
- 1 Tablespoon finely chopped jalapeno (seeds removed)
- 3 cups of water
- 1 teaspoon of salt
- Toppings: shredded cheese, avocado, Chips, Sour Cream
Instructions
- Place ground meat in a medium saucepan and cook until brown and then drain excess grease from the pan.
- In a large pot add the meat with the rest of the ingredients listed above and then cover.
- Cook on low-medium for about 20 mins and then low for another 40 mins