This taco soup recipe was recently included in Ranch House Design’s fall magazine. Which is an awesome magazine, by the way, put out by an equally awesome company. If you have any marketing or web-design needs, I would highly recommend checking them out. They are amazing!
Anyway…I thought I might post a few recipes today that all include one main ingredient: taco meat. So go ahead and brown a few packages of hamburger and season it up spicy or mild, then put together a recipe and save the rest for the freezer. Or just make all these meals in succession! Whatever trips your trigger!
1 ½ pound taco meat (which is just browned hamburger and taco seasoning)
1 can corn
1 can chili beans
1 can black beans (drained, but I’ve actually forgotten to drain them and it still tasted fine)
1 can diced tomatoes with chilies
Crushed corn chips
Anything else that sounds yummy!
I made this for my AWANA kids a couple Wednesdays ago, and they loved it. And it couldn’t be easier! Plus, Grandma Martha actually gave me this recipe, so you know it has to be good.
Tear/chop/shred (whichever you prefer) one head of lettuce in a large bowl
Add 1 ½ pounds hot taco meat
I can dark red kidney beans (drained and rinsed) or you can use black beans, whatever’s handy
1 cup shredded cheese (more or less depending on your taste)
1 cup crushed Doritos (more or less depending on your taste)
Dorothy Lynch dressing to your liking
Toss and Serve.
As you can see, this is a very flexible recipe and you can add or subtract whatever sounds good.
And finally, just regular old tacos! And did you know, my entire life I have eaten burritos and called them tacos? My sweet husband pointed out to me years ago that tacos are hard shells and burritos are soft. I just kinda thought he was kidding, but an AWANA youngster said the same thing. How could I have been so wrong?
Anyway, I won’t give you a recipe for tacos because I am obviously not an authority on the matter, but go ahead and whip some of those up for supper while you’re at it.