Perfect for a cold, winter weekend! Taco Stew is a delicious soup that I make on soup nights (Sundays) at our house.
Keep the staples for this recipe in your pantry and you literally open cans and packages - pour ingredients into your large soup pot and simmer. Easy, easy, easy! Bonus: Leave out the beef for a veggie-only version.
One large can of crushed tomatoes (28 oz or 32 oz OK)
One large can of tomato puree (28 oz or 32 oz OK)
Two (15-16 oz) cans of red kidney beans (drain and rinse)
One 10 oz. can of Ro-Tel (diced tomatoes and green chiles) - add entire can, liquid and all
One 8-10 oz. can of corn (drain liquid)
One packet of taco seasoning
One packet of Hidden Valley dry ranch dressing mix
Optional: One pound of cooked and drained ground beef or ground turkey - whatever your family likes
Combine all ingredients into large soup pot and simmer on low-to-medium heat for 30-40 minutes. Stir and adjust temp to make sure you don't burn ingredients on bottom of pot. This is a great make-ahead soup and is even better on days 2 and 3.
Tip: I buy store-brand canned goods except for the Ro-tel and the Hidden Valley ranch mix.
Once you are ready to serve, garnish with shredded cheese, sour cream, crushed taco chips and anything else your heart desires!
Makes about 8 generous portions.