Hello! and happy F E B R U A R Y 1st?! Where in the world did January go?
Well, according to WordPress, this is my 300th blog post! I’m so happy to be sharing one of my favorite recipes with you to mark the occasion.
We eat some form of Mexican food every week for dinner (never underestimate the power of a good Taco Tuesday!), and of course, I love soups in the fall and the winter, so Taco Soup is the perfect answer to a cold and dreary day!
I’ve had this recipe for years, and I think my dad is who shared it with me. It’s on heavy dinner rotation during fall and winter months.
Here it is:
- 1 1/2 lb beef
- onion, chopped
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans
- 1 can (15 oz) corn, undrained
- 1 can (8 oz) tomato sauce
- 1-2 cups water (I typically use 2 cups)
- 1 envelope taco seasoning mix
- salt and pepper
- 1 c (4 oz) shredded Cheddar cheese
- In soup pot, cook beef and onion until beef is browned and onion is tender. Drain grease.
- Stir in tomatoes, beans, corn, tomato sauce, taco seasoning, and water.
- Season with salt and pepper.
- Simmer for 15 minutes.
- Ladle into bowls and garnish with shredded Cheddar cheese.
Last night, we had Shay’s Creamy Tomato Chicken Pasta, and it hit the spot on a rainy Sunday!
We are having plenty of hearty comfort meals this week as it appears we may not see the sunshine for a few days!
I hope you had a great weekend, and have an great week as well!