There are a few recipes that I love making because not only are they delicious, but they are super easy. This taco soup just happens to be one of those recipes. I typically have most of the ingredients for this soup in my pantry at any given time. This soup comes together quickly and my family loves it. My cousin, Nancy, gave me this recipe years ago. In fact, I have been making this since my kids were small.
Get creative with your toppings. A few favorites are sour cream, shredded Cheddar cheese, black olives, jalapeños, or my favorite topping combo…avocado, lime juice and chopped cilantro.
- 1 to 2 tbsp. vegetable oil
- 2 lb. ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (1-oz.) envelope taco seasoning mix
- 1 (1-oz.) envelope Ranch seasoning mix
- 1 (28-oz.) can crushed tomatoes
- 1 to 2 c. water (see note)
- 1 (10-oz.) Rotel tomatoes
- 2 cans Mexicorn
- 1 (16-oz.) can black beans, rinsed and drained
- 1 (16-oz.) pinto beans, rinsed and drained
- 1 (15-oz.) hominy, drained
- chili powder, to taste (I usually use 1 tbsp.)
- Shredded Cheddar cheese, sour cream, and Doritos, to serve
- Heat oil in a large Dutch oven. Add ground beef, onions, and green peppers. Cook until beef is no longer pink. Drain well.
- Add taco seasoning, Ranch seasoning, tomatoes, water, Rotel, corn, black beans, pinto beans, hominy, and chili powder. Bring to a boil; reduce heat to low and continue cooking 15 to 20 minutes.
- Serve with cheese, sour cream and Doritos.
Adjust water to your preference, add less or more.
Football season is upon us and tailgating has started yet again. Gameday around our house always means grilling and gathering with friends at the stadium parking lot or around a television. There is no end to the great food everyone brings each week. For our first tailgating party of the year I decided to take this delicious Sausage, Bean, and Spinach Dip. I recently found this recipe in an old Southern Living magazine. The combination of flavors were great. We preferred the dip served with Fritos Corn Chip Scoops. I would recommend that you use a Dutch oven to make the dip. It does make quite a lot and it can get a little messy if you try to combine everything in a skillet.
Sausage, Bean, and Spinach Dip
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 1 (1-lb.) pkg. hot ground pork sausage
- 2 garlic cloves, minced
- 1 tsp. chopped fresh thyme
- ½ c. dry white wine
- 1 (8-oz.) pkg. cream cheese, softened
- 1 (6-oz.) pkg. fresh baby spinach, coarsely chopped
- ¼ tsp. salt
- 1 (15-oz.) can pinto beans, drained and rinsed
- ½ c. shredded Parmesan cheese
- Fritos corn chips and/or red bell pepper strips
- Preheat oven to 375° F. Cook diced onion, red bell pepper, and sausage in a Dutch oven over medium-high heat, stirring often until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme and cook 1 minute. Stir in wine and cook until liquid has almost completely evaporated.
- Add cream cheese and cook, stirring constantly, until cream cheese is melted. Stir in spinach and salt and cook until spinach is wilted. Gently stir in beans. Pour mixture into a 2-quart baking dish; sprinkle with Parmesan cheese.
- Bake at 375° for 18 to 20 mites or until golden brown. Serve warm with corn chip scoops and/or red bell pepper strips.