Taco Soup
This is a very flexible and adjustable recipe. Use whatever beans you like, pinto, black, kidney, etc. Vary the seasoning to adjust to your heat level preference. I used an instant chicken broth packet from Trader Joe's™, you could even use instant broth powder or just water if you prefer. I like to serve garnished with cheddar cheese and the small bits of tortilla chips from the bottom of the bag for a richer lunch. Or leave them off for a healthier meal.
Ingredients
1 pound ground beef
1 Tablespoon dried onion flakes
1 can pinto beans, un-drained
1 can Ro-Tel™ tomatoes and Green chiles, un-drained
1 can diced tomatoes
1 4 ounce can chopped green chiles
1 package Ranch salad dressing mix
1/2 package taco seasoning, or to taste
1 cup chicken broth
salt and pepper to taste
-=[ Optional ]=-
shredded cheese
tortilla chipsDirections
I a soup pan brown the ground beef and drain the grease. Add the additional ingredients and cook for at least an hour. If you have a slow cooker, cook for at least four hours. If you don't like spicy just don't add the can of green chiles, although they are pretty mild. Taste when it gets warm and adjust seasonings accordingly. You can use a good chile powder instead of taco seasoning, just use what you have on hand.
Serves: about 4
Serves: about 4
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
