I love soup season. It's still rather warm here in Oklahoma, but just by virtue of being October, it heralds fall, and the promise of cooler temperatures, and warm snuggly days by the fire. This recipe for Taco Soup is one of those quick and easy meals I love. Like Olive Garden Soup, I keep everything on hand to throw together when time is at a premium. And what better night than Halloween!
Except for the onion and ground meat, everything else is canned or packaged. I originally got this recipe from my Mom over 10 years ago. (I think it was a Weight Watchers recipe because her note at the bottom says 1 cup=1 point.)
For the ground meat, you can use ground beef, ground turkey, or ground game (we use venison). For the toppings sour cream, crushed tortilla chips, cheese, diced jalapenos, chopped onions, whatever you personally like. Ranch Style Beans work just as well as Mexican style chili beans.
1 pound ground meat (beef, turkey, game)
1 large onion, chopped
3 16-ounce cans Mexican Style Chili Beans
1 16-ounce can whole kernel corn
1 16-ounce can chopped tomatoes
1 15-ounce can tomato sauce
1 1/2 cups water
1 4.5-ounce can chopped green chilies
1 envelope taco seasoning
1 envelope ranch style dressing
Cook meat and onion, then drain. Stir in the rest of the ingredients. Bring to a boil then reduce to simmer for 15 minutes. Freezes well for up to 3 months.
Now go have some fun! Wishing you and yours a hauntingly good Halloween!