Original post- March 22, 2013
Ah…It’s been WAY too long since I have posted. I’m back to my old cooking ways. I have a few tricks now and I have come to love cooking! We still eat out occasionally, but it is mainly on the nights when Andrea has soccer right smack in the middle of dinner time and cooking afterward would be fruitless.
The recipe I am sharing tonight is one that my mom gave me. The first time I tried it, I hated it. The person that cooked it the first time was a family friend and I’m not really sure what they put in it that made it taste so dramatically different, but I was not a fan at all. My mom got a new version of the recipe from another family friend and started making it at her house. I tasted hers, liked it, made it at home, and we instantly had a family favorite in my house.
This recipe is incredibly simple and it’s a soup which is perfect for this time of year with all the cold weather! I don’t have any of the nutritional information and since a lot of the recipes I will be posting are not from cookbooks, I probably won’t have it most of the time anymore. If you really want to look up all the information, I’m sure you could, but I’ll leave that to you. I don’t have any pictures as I no longer have a smart phone (budgeting is another new thing in our house and we chose to give up the smart phones) so the pictures may be less frequent as well. We shall see over time.
Below is the recipe for Taco Soup. We actually had it tonight and will have it again tomorrow night. My kids pretended not to like it, but then sucked it down faster than the speed of light so they could eat the tortilla chips. Oh well, at least they ate their food. We had only one little struggle with the redhead tonight. I believe that may be a dinner first. We usually have at least two or three dinner fights on a good night. He’s a picky eater and his mother is not a compassionate cook. I cook it, he eats it. End of discussion.
Anyhow, back to taco soup- It is fantastic and easy and you will have a lot of leftovers! We eat it with tortilla chips. For a healthier version, the store now carries whole wheat tortilla chips. No one in my house was a huge fan though so we switched back to the regular version.
Enjoy & Happy Cooking!
1 lb ground beef (lean is what we use)
1 small onion, chopped
1 can of pinto beans (15 oz)
1 can of kidney beans (15 oz)
1 can of whole corn (15 oz)
1 can of mexican tomatoes (14.5 oz- These are tricky to find so look carefully!!!)
1 can of stewed tomatoes (14.5 oz)
1 small pkg Hidden Valley Ranch dressing mix
1 pkg. taco seasoning
Cook the meat and Onions then drain excess fat. Combine all ingredients and simmer about 15 minutes.
We always add shredded sharp cheddar cheese on top!
There is a side note that this is 2 points for 1 cup according to Weight Watchers…so yeah I guess I have a little nutritional info. haha
***I have trouble finding the Mexican tomatoes sometimes so I just buy regular diced tomatoes. It doesn’t have that “mexican” flavor, but you really, honestly cannot tell the difference.***