It's Sunday afternoon and I begin my ritual....
What are going to eat for dinner this week?
It is my favorite ritual as I prepare the grocery list!
I love planning out the "dinner calendar" (for lack of a better name). And, it literally is the "dinner calendar". After years of searching for the perfect calendar, I threw my hands up and made my own.
That's right, a few hours on the computer and a trip to Fed Ex Kinkos and now I have the perfect calendar.
While it might not be every one's perfect calendar, it is my perfect calendar.
I even have a space for meal planning!
SO, back to the meal planning.
I was thumbing through my usuals, Giada, Stop and Smell the Rosemary, Healthy Homestyle Cooking, and my recipe box. When I realized, I could not find my Taco Soup recipe. And it hit me.... after serving it in my home for several friends and having been asked to post it, I never did.
A little history - I first had this taco soup recipe at a dear friend's home during a Christmas party. It was a dessert exchange - so much fun! The Taco Soup is a hearty healthy meal.
I even asked my dear friend if I could share it....
Taco Soup
Elizabeth Dronet
NUMBER 15
1 large onion
3 cans chili beans undrained. The can says chili beans or chili hot beans.
1 can whole corn undrained
1 15oz tomato sauce
1 can mild rotel (You can do a diced tomatoe and small green chilies as an alternative.)
1 envelope taco seasoning
1 envelope ranch dressing mix
1 1/4 cup water
Saute onion until slightly browned. Add everything and bring to a boil. Cook for 15 minutes.
Serve with sour cream, cheese, and corn chips.
Cook's Note: This freezes well. I choose to serve the meatless soup (My friend is a vegetarian and I really like the meatless option on this soup). But, if your husband requires meat like some do, you can add a pound of ground chuck with the onion. Drain and then add the other ingredients.
Happy Cooking!
Laura
