Taco Soup Recipe

If you are looking for recipes that use small canned foods, try Taco Soup. Nice in the summer because it does not heat up your kitchen. (Tip: always keep a manual can opener on hand for power outages.)

Taco Soup
Servings: 4 – 5

1 lb. ground beef or turkey (or 12 oz. canned beef)
3 T dehydrated onion (or use 1 c. chopped fresh onion)
1 pkg. taco seasoning mix
or 1 T chili powder, 1 t. each of cornstarch, cumin, garlic powder, paprika, oregano, onion powder, salt & sugar
1 (1-ounce) package ranch salad dressing mix (or use prepared ranch dressing as a topping)
16 oz. cut corn (not drained)
16 oz. kidney beans, drained and rinsed
16 oz. diced or stewed tomatoes (not drained. My kids like diced.)
8 oz. tomato sauce
8 oz. water (just fill the empty tomato sauce can)
Top with:
12 taco shells crushed or tortilla chips
1 cup shredded cheese
sour cream or ranch dressing

1. Brown beef and onions in saucepan. Drain fat. Chop up. (Or brown in small slow cooker on setting 5.)

2. Stir in the rest of the ingredients except chips and cheese.
3. Various ways to cook –
Stove top: Simmer for 20 to 30 minutes.
Crockpot: on low for 4 – 6 hours.
Small slow cooker: on setting 2.
Camp: Simmer for 20 to 30 minutes.

4. Top with chips, cheese and sour cream.

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