Ben made this taco soup one day last week, using a recipe he learned in his Advanced Foods class, and it was a real hit – so much so that he made it again for Sunday dinner at Grandma and Grandpa’s house.
It’s essentially a three-bean chili with corn and an interesting seasoning combo that you top with tortilla chips, shredded cheese and sour cream. But it was a nice change-up from our everyday chili (which on weekdays is often nothing more than Hormel supplemented with cans of hot chili beans).
The other nice thing – for me, anyway – is that it’s a pretty good fit with my variation on the Slow Carb Diet, so long as I don’t use tortilla chips. (I’ve been eating it plain, but I sometimes eat cheese and even sour cream in moderation.)
Ben’s Taco Soup
1 pound ground beef (or ground turkey or veggie burger crumbles)
1 can black beans
1 can red kidney beans
1 can pinto beans
1 can corn
1 can Ro-tel tomatoes
1 can crushed tomatoes
1 can tomato juice
1/2 onion, chopped
3 garlic cloves, minced
1 packet taco seasoning
1 packet ranch dressing seasoning
sour cream and tortilla chips for garnish
Brown ground beef with chopped onion and minced garlic. Drain any extra grease from pan, then add to stock pot with other ingredients. Cook over medium-low heat for one hour.