Taco Soup aka Lazy Chili
I made this taco soup recipe last night. It turned out similar to the chili I usually make, but was much simpler. Just open a few cans and spice packets and you’re all set. It will be great for when I want a home-cooked meal, but am feeling a little lazy.
I updated the recipe to be vegetarian, but you meat eaters can go to Ezra Pound Cake for the original.
Taco Soup
1/2 to 3/4 package fake ground beef (I used Morning Star Grillers style)
1 to 2 diced yellow onions
1 to 2 diced green peppers
1 (14 1/2-ounce) can diced fire-roasted tomatoes
1 (10-ounce) can diced tomatoes and green chilies
2 (15-ounce) cans black beans
1 (16-ounce) can pinto beans
2 (4 1/2-ounce) cans chopped green chiles
1 (1-ounce) envelope taco seasoning
1 (1-ounce) envelope ranch salad dressing and seasoning mix
Garnishes: Corn chips, cheese, sour cream, green onions
1. In a stock pot, cook onions over medium heat until softened.
2. Add green pepper, tomatoes, black beans, pinto beans, and green chiles. Stir in the taco seasoning (leave a little of the seasoning to mix with fake ground beef) and ranch salad dressing mix.
3. Cover the pot and simmer soup over low heat for 30 minutes, stirring occasionally.
4. When you have about 10 minutes left to cook the soup, heat fake ground beef in a pan and sprinkle with leftover taco seasoning. Add to stock pot.
5. Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.
Comments (1)
Haha you make me hungry so often when I read your blog. This looks yummy.