Monday, January 9, 2017

Taco soup

This soup is a family favorite.  I first learned how to make it from my sister using a Crockpot, but it can be made over the stove or in an Instant Pot as well.  I just got an Instant Pot for Christmas, I love it.  Highly recommended!

You will need:
1 lb. ground beef
1 can of corn
1 packet or 3 tablespoons dry ranch seasoning
(I recommend Hidden Valley)
1 packet or 1/4 cup taco seasoning
(I recommend McCormick,
use the Gluten free packet if needed.)
2 cans of red kidney beans
2 cans of tomatoes
(you can substitute for Mexican tomatoes or Rotel for a spicier version)
2 cans worth of water

sour cream
Fritos or any corn chip

Brown your ground beef.
If using an Instant Pot, use your sauté feature and brown right in the pot.

Add your 2 cans on tomatoes.

Using your tomato cans, add 2 cans worth of water.

I always like to drain and rinse my beans for better flavor.

Add 2 cans worth of drained and rinsed beans.

I also like to drain and rinse my corn.

Add 1 cans worth of drained and rinsed corn.

Add 1 packets worth of dry Ranch seasoning mix.

Add one packets worth of taco seasoning.

Stir and cook.

For the Instant Pot use your Chili/Bean option for 20-30 mins.
For the slow cooker (or slow cooker option on the Instant Pot) 1-4 hours.
(Your really just heating it up and letting the flavors marry a bit).
For the stove top, bring to a boil reduce heat to simmer for 20mins.

To serve add a dollop of sour cream and top with cheese. 
Eat with your favorite corn chip, we like Fritos for this particular soup.

*As of the date of publish, all ingredients listed are gluten free, but recipes and manufacturers are always changing. 
Always verify continued gluten free status on your own.

If you liked this recipe, you might also like:

pork chops

slow cooker ham and cabbage

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