One of my favorite customers shared her favorite Taco Soup recipe with me and it is so good I thought
I would share it with you as well.
I'm writing it just as she related the recipe to me. You can make substitutions as to the brand names, but use her guidelines. It's really a tasty and homey good and warming soup. Perfect for cold weather.....or anytime.
I would share it with you as well. I'm writing it just as she related the recipe to me. You can make substitutions as to the brand names, but use her guidelines. It's really a tasty and homey good and warming soup. Perfect for cold weather.....or anytime.
3 pounds 85/15 fresh ground beef
2 teaspoons Lowry’s Seasoned Salt
3 1.25 ounce packages McCormick Taco Seasoning
2 1/4 cups water
6 14 1/2 oz. cans Fresh Diced Tomatoes (plain style-no added spices)
1 4.5 ounce Old El Paso Chopped Green Chilies
1 1/2 16 oz. packages (frozen) C&W Petite Sweet Corn
1 16 oz. jar “Mild” La Victoria Thick ‘n Chunky Salsa
(I'm adding the option of putting in drained canned pinto and black beans if you like the give the soup another layer of heartiness)
In your large soup kettle, brown the ground beef and sprinkle evenly with the seasoned salt. When beef is no longer pink, drain to remove the fat and return the beef to the pot. Chunk the ground beef into larger bite sized pieces.
Add the taco seasoning and water. Stir well and bring the heat up to a good simmer.
Add the remaining ingredients and simmer for 15-20 minutes.
Garnish the servings of soup with a dollop of sour cream, sprinkling of shredded cheddar cheese and/or a few circles of fresh green onion tops. Or make a little buffet of the toppings and let your family or guests add whatever they like. I love cut up avocado as a topping as well.
Serve with tortilla chips and have some Tabasco or other hot sauces available for those who really like the heat.