When my Saturday went a little haywire, I needed quick food.
Taco Soup was my solution. I’ve modified a recipe from my aunt JoNell to suit my own tastes and schedule.
You dump ingredients out of cans into the same pot, it tastes good and it’s low-fat.
2 medium cans diced tomatoes with green chile
1 can black beans
1 can chili beans
1 can kidney beans
1 can hominy
1 packet taco seasoning
1 packet ranch dressing mix
Pour ingredients into a large pot. Bring to a boil and simmer 20-30 minutes or to desired consistency. Serve with tortillas.
Yields 4 generous servings.
You can switch any canned ingredient for something else, or add a few more cans to feed more people.
If you have time, you can add a pound of browned ground meat, chopped onion, minced garlic and/or chopped green chile.
You can switch to less spicy ingredients and leave out the taco seasoning, or turn up the heat with extra chiles, spices or taco seasoning.
For less salty soup, drain and rinse the beans and hominy before adding them. Use extra water in that case. You can also add your own seasoning instead of the packets.