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