Taco Soup Recipe
All Thanksgiving weekend the TV will be on so that Himself can watch all the football anyone ever wanted to see. With so many leftovers around, meals during this weekend are a snap. But after all the turkey and stuffing I want something else and I don't want to cook it either. Here is where this soup comes into play. It is easy, no mess, and nothing really to cook, only heat. For being so quick and easy, I think this is a very delicious and super flavorful soup. You all have probably seen this soup in some form or other but here is my version.
By Robin
Taco Soup
Ingredients:
- 2 cans Ro*Tel tomatoes, do not drain- hot or mild, your choice
- 2 cans cream style corn
- 2 cans pinto beans, drained and rinsed
- 2 cans black beans, drained and rinsed
- 2 cans hominy, drained and rinsed
- 1 packet taco seasoning
- 1 packet Ranch Dressing Mix
- 1- 12 ounce package andouille sausage, diced- I use aidell's
- 1-2 cups water, optional
Directions:
Place all ingredients in a large pot cover and heat to a simmer over medium heat for 20 minutes. Also perfect in the crock pot for when you come home after all the Black Friday shopping. Serve with sour cream, shredded cheese, tortilla chips or corn bread, and whatever else you love. Serves 12-14.
Note - I place all the beans and hominy in a colander and do a quick rinse.
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