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Taco Soup

SOURCE: Cook/Caterer Extraordinare Marsha Eblen (who also led Henderson County Tourism at the time and was the 2nd person to hire me as a freelance graphic designer when I landed there from FL!)

Marsha made this for a crowd at Steve Martin’s house, maybe for a baby shower for Nic, or maybe when we were leaving Kentucky for Wisconsin. It has since been tweeked and shared across 4 states! Good with Aunt Lillibell’s cornbread and/or with a dollop of sour cream and grated cheddar.

 

INGREDIENTS NEEDED

  • 1 medium sweet onion
  • 1/2 bell pepper or celery
  • 1 lb. ground chuck
  • 1 can beef broth
  • 1 can Rotel
  • 1 small can tomato sauce
  • 1 can corn
  • 2 cans hominy
  • 1 can black beans
  • 1 can pinto beans
  • 1 pkg dry taco seasoning (or 2 Tablespoons)
  • 1 pkg dry ranch dressing
  • 2 cups water

HOMEMADE TACO SEASONING

  •  1 T chili powder
  • 1 t ground cumin
  • 1 t garlic powder
  • 1 t smoked paprika
  • 1/2 t dried oregano
  • 1/2 t onion powder
  • 1/4 t salt
  • 1/4 t pepper
  • OPTIONAL – 1/4 t crushed red pepper flakes OR dash of Sriracha 

Step by Step Instructions

STEP 1
Chop onion and pepper, saute a few minutes, then add ground sirloin, cook until meat is done.

STEP 2
Puree Rotel in blender with tomato sauce.
STEP 3
Drain canned corn, hominy and beans. 

STEP 4
Add remaining ingredients to large pot and cook on medium low heat for an hour or low for 2 hours. Stir occasionally.

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