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Friday, January 13, 2012

TGIF (Truly Good and Inexpensive Food) Recipe: Taco Stew

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.


  1. Sweet! I'm trying this over the weekend!

  2. Making french onion tonight....otherwise, I would give you a sample! It's delish! Thanks for commenting! :)


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