Ten taco soup ingredients:
- 1 lb. ground beef
- 1 large onion, diced
- 2 cans (15 oz.) red kidney beans, drained
- 2 cans (15 oz.) diced tomatoes
- 1 can (15 oz.) whole kernel corn, drained
- 1 can (4 oz.) chopped green chilies
- 1 package ranch dressing mix
- 1 package taco seasoning
- 1 can (8 oz.) tomato sauce
- 3 cups water
Guess what I made this evening! Taco soup is pretty much just chili with taco seasoning. (And, for some reason, ranch dressing.) At least, that's what this version of it, which comes from The Collection II: Simple and Elegant Recipes, is. Maybe other versions are different.
I deviated slightly from the recipe tonight. I used a single 28 oz. can of tomatoes instead of two 15 oz. cans, because it was cheaper to get one large can than two small, and I figured the two-ounce difference would be insignificant. I used tomato juice instead of water, because it seemed like it'd be a little thin with three cups of water. And I used 3/4 pound of ground beef, because when I buy ground beef in bulk, I always split it up into 3/4-pound portions. It makes the meat last longer, and four ounces is not really an appreciable difference.
Here's the rest of the recipe: Brown ground beef in medium size stockpot until no longer pink*; drain excess fat. Add onion and sauté for three minutes or until onion is tender. Add kidney beans, diced tomatoes, corn, chilies, ranch dressing mix, taco seasoning, tomato sauce, and water.Stir ingredients; cover and simmer for one hour.
* Is this not the definition of browning ground beef?