October is upon us. It can only mean one thing… taco soup time. I know that everyone knows how to make taco soup. But, I also know that everyone makes it differently. Here is the version we make in our casa.
2 cans shoepeg corn
2 cans black beans
1 can rotel tomatoes
2 cans petite diced tomatoes
1 packet of taco seasoning
1 packet of buttermilk Hidden Valley Ranch dressing mix
I really prefer two cans of rotel and one can of diced tomatoes, but that makes it too spicy for the kids. Ugh. The things we do for our children.
You’d think that G-raldo and Manuwells could handle it…
Turkeys. Speaking of, I use ground turkey instead of beef. Not just in this… always. None of my folks can tell the difference.
Brown the turkey and season with salt and pepper. Next, add all of the ingredients (do not drain any of the veggies) to a crockpot or dutch oven. Or, if you are drinking a margarita, get your four year old to do it.
I told him to save the magic dust for last.
Simmer on low for several hours. The longer it sits, the better it tastes.
But what really makes it delicious is the toppings. No toppings, no bueno.
Fritos Scoops
sour cream
avocado with lime
cilantro
cheddar cheese
diced jalapenos
not pictured (because I didn’t have any)-
green onions
diced black olives
Ridiculicious.
So good I had to make up a new word. I think I’ll copyright it for the title of my imaginary cookbook. It will include this along with other complicated recipes like peanut butter and jelly sandwiches, scrambled eggs and rice crispy treats.
Have a great week, amigos!
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