Native Texan Livin': Taco Soup

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Monday, November 17, 2014

Taco Soup


Living in Houston, it's not real common to have temperatures in the 30's but this past week was the exception to the rule.
Like, down to the bone.

What better way to warm up your insides than to eat a yummy, cheesy, meaty bowl of goodness!  I wasn't the only one in my family make this soup this week, so you know it's good if we were all thinking of it!

This soup is SO easy!  As long as you can brown meat & open some cans, you're more than half way there.

Here's what you'll need:
2 lbs. ground beef (we like it meaty)
1 whole onion; chopped
2 cans beans of your choice (I use kidney beans & pinto beans)
1 can corn
1 can hominy (optional; I add it because I love it & it reminds me of eating menudo growing up)
1 can diced tomatoes
1/2 - 1 can Rotel
taco seasoning packet (or a combo of garlic salt, onion powder, chili powder

Optional Add-ins:
shredded cheese
cilantro
sour cream

Can you tell how much I love my HEB products?!
(I forgot 1 can of beans when getting it all together)

Chop 1 whole onion & sautee with 2 pounds of ground beef. 

Drain all the grease & add taco seasoning to the meat according to package directions.  I forgot to buy taco seasoning so I made my own by adding garlic salt, chili powder, onion powder (not pictured), comino (cumin), & Adobo.

The next part's really confusing so make sure to pay attention...  ;-)

Open corn & beans; drain
Open tomatoes & rotel; do not drain
Pour all the meat & contents of cans into a large stock pot.
Add 2-3 cans of water to pot.
Simmer.

That's all folks.

I like to garnish mine with shredded cheese & cilanto.


Stay warm out there & enjoy!



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