Taco Chili Soup garnished with sour cream, cheese, & fritos
After I gave birth to my daughter, I was blessed to have a week’s worth of meals delivered to me by my precious friends from church. On the second day, my friend Kim brought me this meal complete with a decorated basket and card. After we enjoyed the meal I asked for the recipe. I couldn’t believe how simple it was! Over the past year-plus, we’ve had it as a quick week-night meal, a crock pot meal, and a freezer meal. I’ve also added some touches of my own. 🙂
Taco Chili Soup:
1 lb. lean ground beef, browned & drained
1 can of pinto beans, rinsed & drained (Now, I soak and cook my own beans to save money. If you do this, it amounts to about 2 cups cooked.)
1 can (10-oz.) mild diced Rotel
1 can (15-oz.) whole kernel corn
2 T taco Seasoning
1 packet ranch salad dressing mix
1 1/2 c. water
Garnish: mexican or taco blend cheese, sour cream, fritos
Stovetop directions:
Cook all ingredients (except garnish), and bring to a boil. Reduce heat; cover and simmer 30-35 minutes or until heated through.
Crock pot directions:Place all ingredients (except garnish) in crock pot. Cook 6 hours or up to all day on low.
Freezer meal directions:Place all ingrediets (except water and garnish) in zip-top bag and freeze. Before cooking, thaw and add water. Cook as desired above.
To serve: Spoon into bowls. Top with cheese and fritos.
Additions:I started adding about a 1/2 tsp. cumin to the recipe to give it some heat. But it’s still not too hot for my kids. I also have been adding about a cup of black beans to increase the nutritional content.
Serves: 6
Estimated Cost: $7.50