taco soup + mexican cornbread

Today’s post is short + sweet, but I wanted to share a wonderful little wintertime recipe with you. It’s the perfect rainy day, hardy kind of soup, and I think you’ll love it (if you don’t make it already.) My aunt wrote this one in my recipe book when we were first married, and we treat it as a dip with fritos, sour cream and {of course} lots of cheese. Our kids feel like they’re cheating by dipping their chips. I feel like I’m at least getting a little meat and veggies into them this way during those chilly days.

Everyone wins without the infamous Mills form tackle/choke hold/funnel move. What?

So here’s what you’ll need: {And you know it’s super easy + delish or I wouldn’t be sharing, because I love to eat and that’s how I roll, so take this as an obligatory sign that you should make this immediately…}

Please note: a lot of the ingredients are canned, so just know its super easy, but you can always opt for the freshest of ingredients. I’m not going to lie. I don’t really do that so much. Please put down your angry mob torches. ;}

• 1 lb ground chuck

• 1 large onion chopped {but I vote for 1/2 unless you just loooove onions.}

• 1 can pinto beans

• 1 can kidney beans

• 1 can whole kernel corn

• 1 pkg taco seasoning

• 1 pkg dry buttermilk ranch dressing

• 1 28 oz can diced tomatoes

• 1 can rotel

Brown your meat and your onion. Drain and add all other ingredients + 1 can of water. Simmer for 20 minutes, and serve. Top with crackers, mexican cornbread or fritos.

And speaking of Mexican cornbread {YES please!} Here’s a quick recipe, as well:

• 2 c cornmeal

• 8 oz grated cheddar

• 1 can cream style corn

• 3-4 large jalepeno peppers, chopped

• 2 eggs

• 1/2 cup milk

Mix all your ingredients well, adding milk until soupy. pour into hot greased iron skillet and bake at 350 for 45 minutes.

Tada! It’s Americanized-beyond-ridiculousness-Mexican night at our hizzy! Ew! Ew! {cue celebratory robot sombrero dances.}

Happy Tuesday everyone! What’s your fave wintertime soup? As usual, let me know if you try it!


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10 Responses to taco soup + mexican cornbread

  1. Pamelotta says:

    That’s one of our favorite soups, too. And it’s exactly the same except we use hominy instead of corn. Yum!

    The other soup my family has been loving lately is pioneer woman’s chicken and noodles. Perfect for this season.
    http://thepioneerwoman.com/cooking/2010/01/homemade-chicken-and-noodles/

  2. I would have never thought about the ranch dressing packet.

  3. Angry mob torches, bwahaha! Canned veggies are my kids’ best friend. My 1 yr old son eats canned black beans as part of his lunch every. single. day. A cheater-style freshness update would be to add frozen corn instead of canned. No need to thaw it, either. Easy, I tell you.

  4. amelia says:

    i’m such a sucker for cornbread! i’ll have to try yours!! thanks!

  5. Renee says:

    I LOVE this taco soup recipe! We use ALL canned items (so easy), but use a can of black beans instead of the kidney beans.

    So easy and good! On days when I plan ahead, but still have stuff to do around the house, I will brown the meat and onion and then throw everything together in a crock pot!

    Yummy!

  6. Bonnie says:

    I love the Chiffon flowers!!!

  7. Isabella says:

    We have this at my house all the time! We add a can of black beans to ours though! Mexican cornbread sounds deelish so I’ll have to try that. :]

  8. KellyLynn says:

    My husband introduced me to taco soup while we were dating, and I’ve been in love with it ever since. It’s right up there with chili as an easy, warm-me-up meal.