Shortly after I met Kyle and was introduced to his family, I got to try one of their family-favorite recipes, taco soup.
Since it's been more than a decade, I can't remember the occasion where I first tried it. And I thought about it all day.
What I do remember, is deciding to make it for the first time, and calling Kyle's mom to get the recipe. When I called, she wasn't at home, and I remember being impressed that she could rattle off the recipe from memory. She's probably made it more times than she can count, and was happy to help.
One of the big draws to the recipe for us is its simplicity. In our family, the easier the better, and this is one of the easiest soups I make. And one of the best.
After I called Kim for the recipe, I set out to give it a try. And it was successful, except the first time I made it, I didn't have a big enough crockpot. As I started to add the canned items, I quickly realized there wasn't going to be enough room, and just left out some of the tomatoes.
In addition to being pretty simple to make, it's also easy to modify. I know that Kyle's mom and his sister have both used ground turkey and ground chicken instead of beef. And his mom also tends to use more spicy taco seasoning than we do. But it's definitely adaptable.
One of the fun things about this recipe, is that it's also become a favorite for my family. Every year in November, my mom hosts her sisters and a couple of my cousins to wrap presents, and she used to make chili for lunch. But one year, I offered to bring taco soup, and it's become our traditional lunch that day. We also tend to make it for the Galer Christmas at my aunt's house later in December.
As the weather gets colder, I start to think about making soup more often, and this easy recipe is always at the top of my list.
2 pounds ground beef
1 package dry ranch dressing
2 packages taco seasoning
1 can corn
1 can kidney beans
1 can chili beans
2 cans diced tomatoes
1 can Rotelle tomatoes
Brown hamburger in skillet. Cut up onion. Combine all ingredients in a large crockpot. Cook for four to five hours. Serve with tortilla chips.