Taco Soup

With the polar vortex in town, I thought it only polite to have body warming soup cooked up for its arrival. Bored with chili and chicken tortilla, I opted for this easy taco soup recipe shared by my aunt {also mentioned here}.

While sauteing the meat, chop the onion. As I am from the onion growing capital of the world, I always opt for Vidalia sweet.

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Once the meat is brown, let it strain while sauteing the onions. As the onions become clear, combine with meat.


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Next, add in the canned veggies along with the mix packets and water. Stir and let simmer for at least one hour.

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While the soup simmered, I quickly whipped up jiffy corn bread in my favorite cast iron skillet; one passed down from my Nana’s personal collection.

Once the soup is ready, crumble a piece of cornbread in the bottom of a bowl; add soup and top with jalapeno cheddar cheese.

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Easy Taco Soup

1 lb ground beef browned and drained

1 Vidalia sweet onion chopped

1 can whole kernel corn

1 can diced tomatoes with green chilies

1 can red kidney beans

1 can great northern beans

1 can black beans

1 package dry taco seasoning mix

1 pack dry ranch dressing mix

2 cups water

Brown ground beef and drain; saute onions until almost clear then add back drained ground beef. Add all undrained canned items and seasoning packets plus 2 cups of water. Let simmer uncovered for about one hour then cover and put on low until eating.