A warm meal for those freezing temps that are coming

With this lovely arctic blast that is pounding everyone including us here at the beach I have been wanting hot, rib sticking soups to eat. This is one of my favorites and people whom I happen to share this tasty treat with always want the recipe.  It is a very filling thick, cheesy, hearty soup that I sometimes throw extra beans for more protein, switch up the meat with ground turkey( I use more seasoning than called for since this needs more flavor than most meats) or use seasoned pulled chicken which takes this over the top.  It is ok to use the seasoned rotisserie chicken from the store it is much easier than roasting it yourself but if I do we also make homemade chicken stock.  This soup is one you can throw in things that are in your pantry and basically is a bunch of canned goods that I keep stocked plus it is so quick to throw together and you only need one pot!

TACO SOUP

•  2lb of meat  Browned hamburger meat drained, cooked with onions 
• 1 package of Ranch Dressing Mix or Dip packet (we always have the dip on hand)
• 1 package of Taco Seasoning Mix
• 1 can Black Beans (DO NOT DRAIN)
• 1 can Kidney Beans (DO NOT DRAIN)
• 1 can Pinto Beans (DO NOT DRAIN)
• 1 can Hominy yellow or white (DO NOT DRAIN)
• 1 can Corn (DO NOT DRAIN) you can use frozen, or southwestern corn or white, yellow or sweet whatever you have or your choice is 
• 1 can Rotel tomatoes you can choose your heat level I use mild or original
• 1 Block Velveeta cheese or Nacho Cheese - I use the light one. If using 16oz block use entire block, if using the 320z block I don't use the entire block but use more than half, we like cheese. 

   

                  I used the meat I had in the freezer

Now here is the really hard part you have to open all the cans while the meat is cooking. Mix the meat and seasoning packets together. Add all the other ingredients and bring to a boil for 5 minutes. Cut up the block of cheese and put in and simmer until the cheese is melted. *** STIR frequently or it will stick and burn!!!  Once the cheese is melted just serve and enjoy!!
***** I cook this in a pot so it is a one dish meal and it is easier to then dump all the ingredients into the pot.

You can also substitute certain beans if you happen to not like some of these or add another can or three of other beans to the mix. I also use the big can of corn instead of little because we like corn or if frozen I throw in at least half a bag or a tad more or the whole thing. I also occasionally add more seasonings to the mix but you do not have to, this makes so much that it is great for a few meals and to freeze. It freezes beautifully but it also does not last long in our house. When you serve this you can add hot sauces or dollop of sour cream or lime sour cream and you can serve with tortilla chips. No matter how you make this it is delicious and will have people wanting seconds.

**** I got this recipe over 6 years ago from a cookbook they made when I worked at CHS.

here is an example of using what you have I had a mix of yellow and white corn so I sprayed it with Pam and just let it brown to make mdxi corn, then I sprinkled some smoked paprika and cumin on it to give a street corn flavor. I play with recipes all the time this gave a great depth of flavor. It is good with plain corn or a can of mexi corn.

this is the amount of liquid after all the cans have been put           in don't worry its enough 

once it comes to a boil the liquid fills the pot more

I found it easier to add small cubes of this  a few at a time

 voila served with a dollop of lime sour cream and tortilla chips

Yes I did make this the day after I posted and took pics it was hovering around freezing for most of the day.  I am hoping to be able to go out of town for a few days later this week so the hubby will have something to eat while I am gone.