Taco Soup!

I finally had some time to cook again, hooraaaay!!   

taco soup.jpg

One of my absolute Fall favorites is Taco Soup.  It's a simple recipe, and the longer it all melds together, and the more times you have it as leftovers, the better it gets!  I got this recipe from my mom, but I'm not sure where it originated.  You can let it cook unattended in a crock pot all day, or simmer in a soup pot for just a couple hours.

Taco Soup


  • 1.5 pounds ground beef or turkey
  • 1 large onion (white or yellow) , chopped
  • 2 (10oz) cans tomatoes with green chiles
  • 1 (16oz)  can kidney beans, drained
  • 1 (16oz) can black beans (or pinto, if you prefer), drained
  • 1 (16oz) can hominy, drained
  • 1 envelope taco seasoning (or homemade) 
  • 1 envelope ranch dressing dry mix
  • shredded cheddar cheese
  • sour cream
  • tortilla chips (optional) 


  • Brown ground beef with the chopped onion in skillet or pot, stirring frequently; drain.
  • Add tomatoes, beans, hominy, and seasoning packets.  Mix well. 
  • Simmer for 2 hours or longer (basically until you can't wait!).  
  • Add 1 to 2 cups of water to reach desired consistency.  I like it more like a thick chili instead of a watery soup... 
  • Top with shredded cheddar + serve with tortilla chips.
  • Makes about 6 servings.  

We just had it leftover on yesterday's cloudy Sunday afternoon while watching football (go Broncos!), pumpkin scented candle lit, cookies in the oven--pretty much the perfect Fall afternoon! 

Check back later this week for our London photo recap and some updates on the home decor front! 


Posted on October 28, 2013 and filed under yummy.