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.


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


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


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.


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.