Monday, October 6, 2008
Whenever you open one of those cookbooks that was put together by the boy scouts or another organization for a fundraiser you will most definitely find several recipes for taco soup. This is the recipe I like to make. I use some sodium free ingredients to cut down on the amount of salt, which can be overwhelming when using so many canned foods in one dish. This makes a ton! It's a great dish to make when you want something you can eat all week. I love to serve this with a simple green salad and my dad's Mexican cornbread.
1.5 lbs. lean ground beef or lean ground turkey
1 small onion, diced
1 can pinto beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can sodium-free corn
1 can sodium-free diced tomatoes
2 cans rotel tomatoes (I like to use mild, but you can add medium or hot if you like it spicy)
1 envelope low-sodium taco seasoning
1 envelope ranch dressing mix
2 cups of water
For optional toppings: Shredded cheddar, torn corn tortillas or tortilla chips, diced red onion, sour cream, avocado
Brown the ground beef/turkey with the onion. Add the rest of the ingredients and simmer for about an hour, stirring occasionally. Top with your favorite toppings.