Taco Soup Recipe

You know what really makes me feel like a mom? Making meals like this:

For some reason making a delicious meal that takes 6 hours of cooking time (luckily it’s in a crock pot so it isn’t like I actually have to do anything!) makes me feel like a real mom. Perhaps this is because when I was younger I didn’t like food like chili or taco soup so I equate this food with maturing. I have come to LOVE crock pot dinners! They seem gourmet with very little work.

In reality this is probably very skewed. It is probably the nights when we have grilled cheese or bowls of cereal that would really classify me as a real mom. These nights tend to be when the days were crazy with cleaning and errands and I probably had a headache for most of the day. They are also the days when my daughter gets off the bus so excited to show me everything she did at school and have me read multiple books and I help with her homework and we have a fun time giggling over the days events. Those day, although crazy and end up with terrible meals, are the days when I am real mom!

Anyway, back to the Taco Soup. It is delish! It is Paula Deen’s recipe so you know it’s good. I make minor changes when I make it to fit the ingredients our family likes, but for the most part it is hers! If you click on the Taco Soup link it will take you to her full recipe, below you will find my version.

*TIP: Red Gold Tomatoes is a life saver with this recipe. They make tons of flavors and variations that are delicious. We usually throw a couple different kinds in the soup.

Taco Soup

Ingredients

1 pound ground beef
1 cup minced onions
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
1 (4.6-ounce) can black olives, drained and sliced
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Fritos chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, black olives, taco seasoning, ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few Frito chips in each bowl and ladle soup over them. Top with sour cream, cheese, and other garnish as desired.

What meals are you making for your family that make you feel like a “real mom”?