By Michelle Cox
With most of us dealing with record-breaking cold this week, a pot of hearty piping-hot soup sounds like just the ticket. My friend, Glenda Leidy, shared this recipe for taco soup with me and it’s become a family favorite. I tweaked it just a bit from her recipe and I think you’ll love how quick and easy it is to prepare.
1/2 cup onion, chopped (I use a Vidalia or other sweet onion.)
½ pkg. taco seasoning mix (Add more according to your tastes.)
2 cans whole kernel corn (Don’t drain any of the canned items—including the corn!)
2 cans chili beans
2 cans Rotel tomatoes
Tortilla chips, crushed
Shredded cheddar cheese
Brown the ground beef and onions. Drain off any fat. Add the taco seasoning mix, corn, chili beans, and tomatoes. Simmer for about 15-30 minutes. Top with crushed tortilla chips, shredded cheddar cheese, and sour cream.
I especially love this soup because it freezes well. I often double or triple the recipe (takes only minutes more) and stock the freezer. I measure out meal-size portions (and a few bags of single servings) in freezer bags. Squeeze the air out, zip the bag, and then pat it until the soup is flat in the bag. (It will store better and thaw quicker.) On those days when I’m too busy to cook or when I just don’t feel like cooking, it’s so nice to just reach into the freezer and pull out a bag of this soup. I can heat it up and have a delicious dinner on the table in just minutes.
*You can reduce the fat and calories by using 93% lean ground beef (or just use half a pound), low-fat baked tortilla chips, 2% shredded cheese, and fat-free or low-fat sour cream.