Taco night is always family favorite in our house—but there's so much prep, and it uses so many dishes. If you're pressed for time, try taco soup, which has all of the taco fixin's just all in one pot. Jury's out as to whether it's more of a soup or a chili, but either way, one thing's for sure: It's delicious.
Before we get to the recipe, a funny anecdote from Willowjade about taco soup:
I made taco soup one day for a family function. My cousin, her husband and her kids came over. They absolutely loved the soup. She asked me for my recipe, so I gave it to her...Then one day, she was at home, and her husband came home asking her where the chili was. She was a bit confused until he reminded her that there was a fundraiser at work, "A Chili Cook-off," and she had entered, and it was that night. She freaked out because it was too late to make chili. So, she made my taco soup and called it "Taco Chili." And guess what? She WON the cook off...She said everyone LOVED it, and a couple people came and asked her for the recipe, and she told them it was a family secret LOL.
2 lbs ground beef
1 large onion, chopped
1 can pinto beans
1 can whole kernel corn, drained
1 can stewed tomatoes, Mexican-style
1 can Rotel tomatoes
1 package taco seasoning mix (optional)
1 package Original Hidden Valley Ranch dressing (dry)
2 1/2 cups water or more, to make soup broth
Brown ground beef and onions in a large pan, and drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.
Have you ever had taco soup?