This past weekend, we had Taco Soup. Ever had it? It’s wonderful in the wintertime and very flexible. Want to make hamburger stretch farther? Just use less of it. Like beans? Use more. Dislike beans? Leave ‘em out. Like it more spicy? Add an extra can of Rotel. Feeding a bunch of kindergarteners? Leave the Rotel out.
I made A LOT this weekend – so much that I used my roaster pan and tripled the recipe. We ate some. We’re giving some away. We’re freezing some. Beautiful thing!
Love easy recipes? Check out our cookbook with a menu plan AND shopping list: ‘Incredibly Easy 5-Ingredient Meal Plan and Cookbook’ available on Amazon! Or, try one of these recipes:
- Oven-Baked Chicken Drumsticks
- Cajun Sausage and Green Bean Skillet Meal
- Slow Cooker Creamy Italian Chicken Pasta
- Buffalo Chicken Sandwiches
- Tuna Noodle Casserole
Taco Soup
Ingredients
- 1 lb. ground beef
- 1 onion chopped
- 1 package taco seasoning
- 1 package dry Ranch seasoning
- 58 oz. diced tomatoes undrained
- 1 can Rotel tomatoes undrained
- 1 can black, kidney, or pinto beans drained, optional
- 1 can whole kernel corn drained, optional
- Shredded cheddar cheese, sour cream, Fritos optional toppings
Instructions
- Brown meat and onion in a skillet. Stir in taco and ranch seasoning packets.
- Add tomatoes, beans, and corn.
- Simmer on low until well blended and hot. Or, place in slow cooker on low for 2 hours.
- Serve with cheddar cheese, sour cream, or Fritos! All are optional though.
Notes
Jayme is a wife to 1 and a mother to four boys. She tries to save money in the kitchen by building a smart stockpile and meal planning. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how crazy it’ll get at dinner time.
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