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Taco Soup
I’m probably gonna put this around a 2 out of 5 for spoons because you have to brown meat and drain cans for this recipe, but otherwise, it’s very easy! Maybe needs another spoon for putting up leftovers (because this makes a decent amount of leftovers)
Equipment:
Dutch oven (but a large pot works just fine - that’s what I use)
Something that stirs well
Optional colander for draining meat
Ingredients:
2 lbs ground meat (whatever lean/fat ratio you want)
1 pack of taco seasoning
1 pack of ranch seasoning
1 15.25oz can of corn, drained
1 15oz can mild chili beans
1 15oz can pinto beans, drained
1 14.5oz can stewed tomatoes
1 10oz can diced tomatoes with green chilis
1 4oz can chopped green chilis (optional, if you want more spice)
Directions:
In a dutch oven/large pot over medium heat, cook the ground meat until no longer pink, breaking into crumbles as it cooks; drain.
Add taco seasoning packet and mix.
Add everything else.
Bring to a boil, then reduce heat to a simmer. Cook uncovered for 15 minutes, stirring occasionally.
Additional notes:
This is a customizable recipe. For example, I leave out the beans because I don’t like their texture. Still very tasty! I imagine you could probably add extra things into the soup and have it turn out well.
Good for leftover chips that you don’t want to go stale, but it’s also perfectly good on its own.
It’s fine to reheat this in the microwave instead of putting it back on the stove - heat to your liking. Usually anywhere from 1 minute 30 seconds to 2 minutes works well for me.
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Creamy Vegetable Soup (GF/SF)
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