We’ve not been cooking much in our cottage during our time in Maine – there’s so much fresh lobster to eat! But we have made my favorite taco soup recipe twice. Not only is it good the first day – it’s even better on day two. It’s a quick meal to prepare and perfect for a thermos for a school lunch or a meal at your desk.
Our kitchen is stocked with everything we need, including her collection of McCoy pottery.
I couldn’t resist filling these pottery crocks to serve the soup!
In the fall, when the weather starts to cool down, I try to keep the soup ingredients on hand in the pantry.
Taco Soup
Ingredients
- 1 pkg Taco seasoning
- 1 pkg Hidden Valley Ranch Salad Dressing Mix
- 2 14.5 oz cans of stewed tomatoes
- 1 14.5 oz can of corn, drained
- 1 14.5 oz can of kidney beans, drained and rinsed
- 1 14.5 oz can of pinto beans, drained and rinsed
- 1 lb ground beef or turkey
- 1 med chopped onion
Instructions
- Brown the ground beef or turkey with the onion. Drain off any fat.
- Add the taco and salad dressing mix and stir well.
- Add all the cans of vegetables.
- If the soup is too thick, add a can of water.
- Let it simmer on low heat on the stove for 30 minutes.
- You can serve it alone or with cornbread. Or top with crumbled tortilla chips and grated cheese.
Tried this recipe?Let us know how it was!
Hospitality is in my DNA. I founded Home with a Twist, a daughter’s twist on her mother’s traditions, in memory of my mother to celebrate her life and the gifts she shared with me. Mother loved to celebrate life’s occasions – big and small.
