Can of This, Can of That
#11
Super Member
Join Date: Mar 2016
Posts: 2,893
This is my favorite can of this and can of that:
2 lbs. lean ground beef or turkey
1 medium onion, diced
1 green pepper, diced
2 cans Rotel (If Rotel is too hot, you can use plain diced tomatoes or one can of each)
1 can whole kernel corn (or hominy)
3 assorted cans of beans (black, pinto, red, pinto with jalapeno, kidney)
3 to 4 cups of water
1 can cream style corn
1 1/2 packages of taco seasoning (I use Old El Paso)
1 ½ packages Hidden Valley Ranch dressing mix
Brown meat with onion and pepper in a large Dutch oven or soup pot (drain this if you don't use a lean beef). Add the canned veggies (including liquid), except the cream style corn. Add the 3 cups of water and seasoning, mix well. Bring to a boil. Simmer for 30 minutes. Add one more cup of water if it looks too thick. Add the cream style corn, cook 5 minutes longer. Serve.
((Notes: Sometimes you may have to add up to a cup more water (for 5 cups total). The original recipe suggested chili beans, but I didn’t care for them in the soup as they generally have vinegar in them. If I’m not being good, I serve it with Fritos, sour cream, diced onions and shredded four cheese blend. If I’m being good, I don’t buy Fritos.))
This freezes well and is perfect for those nights you don't want to cook.
Barbara's Taco Soup
Makes about 12 cups (12 oz.) of soup2 lbs. lean ground beef or turkey
1 medium onion, diced
1 green pepper, diced
2 cans Rotel (If Rotel is too hot, you can use plain diced tomatoes or one can of each)
1 can whole kernel corn (or hominy)
3 assorted cans of beans (black, pinto, red, pinto with jalapeno, kidney)
3 to 4 cups of water
1 can cream style corn
1 1/2 packages of taco seasoning (I use Old El Paso)
1 ½ packages Hidden Valley Ranch dressing mix
Brown meat with onion and pepper in a large Dutch oven or soup pot (drain this if you don't use a lean beef). Add the canned veggies (including liquid), except the cream style corn. Add the 3 cups of water and seasoning, mix well. Bring to a boil. Simmer for 30 minutes. Add one more cup of water if it looks too thick. Add the cream style corn, cook 5 minutes longer. Serve.
((Notes: Sometimes you may have to add up to a cup more water (for 5 cups total). The original recipe suggested chili beans, but I didn’t care for them in the soup as they generally have vinegar in them. If I’m not being good, I serve it with Fritos, sour cream, diced onions and shredded four cheese blend. If I’m being good, I don’t buy Fritos.))
This freezes well and is perfect for those nights you don't want to cook.
Last edited by bkay; 03-22-2021 at 08:42 AM. Reason: punctuation