As a busy Mom, I love meals that are quick, easy and delicious. I am constantly on the go and chasing a 1 year old around the house does not makes anything easier. For this reason, one of my go-to meals is Taco Soup. It is beyond easy to make and can be done in 30 minutes. There are many different recipes on the Internet but this is one that I have tweaked to suit our family.
The first thing you need to do is to gather your ingredients. They are as follows: 1 pound ground turkey (or beef), 1 can of kindney beans, 1 can of whole kernal corn, 1 can of Ro-Tel, 1 can of diced tomatoes, 1 can of black beans, 1 package of ranch mix and 1 package of taco seasoning. I also make cornbread to go with my soup and my favorite brand to make is Jiffy. I just follow the package directions to make the cornbread.
Since I make cornbread to go with my meal, the first thing that I do is preheat my oven to 400 degrees. While the oven is preheating I brown my turkey. My favorite utensil to use to brown meat is the ChopStir. It is a tool that is heat resistant and chops and stirs the meat at the same time. Every thing is evenly chopped promoting a faster, more even cooking. It seriously is a genius invention and does a better job that a spatula or a spoon. Once the turkey has browned make sure that you drain off the grease.
Now that my meat has been browned, it is time to drain my ingredients. You will need to drain and rinse the corn, black beans and kidney beans.
Once drained, you can add these ingredients to a large pot. You will also need to add the meat to the pot. The next ingredients do not need to be drained. Just open and dump! That is the can of Ro-Tel and the diced tomatoes. You will also need to add in one can of water. I like using a can because it is one less dish that I have to wash!
The final thing that you will add is the packets of ranch and taco seasoning. Once everything has been added, stir all of the ingredients together and simmer on low for about 20 minutes. I usually only simmer the soup for the amount of time that it takes to cook the cornbread. Since everything in the soup is already cooked, you are really only warming everything up so it is not served cold.
Now that the soup is done, I can start on the cornbread!
For the cornbread, you simply follow the directions on the back of the box! How easy is that? If you are making a shopping list, though, you will need milk and eggs. Once everything is mixed just grease a glass baking dish and evenly spread out the batter. Your oven should definitely be preheated by this point so just pop it in and bake according to the directions on the box!
While the cornbread is baking, allow your soup to simmer on the stove. Remember, all of the ingredients are already cooked so you are really just heating everything and allowing the flavors to develop. Once the cornbread has finished I dip my soup and add my toppings. My favorite toppings are sour cream and shredded cheeses! Just like a real taco!
How easy is that? The perfect meal for those cool Fall nights or Taco Tuesdays with friends. This recipe can easily be doubled to feed more people and it can also be cooked in the crockpot. To make the soup in the crockpot just add all the ingredients and cook on low for at least 2 hours. I have made it in the crockpot before and it was just as tasty and one less thing that I had to worry about when I came home from work.
I hope that you enjoy this quick, easy and filling meal. Let me know how you like it in the comments below. Also, if you would like for me to share more recipes on the blog just let me know! I figure that everyone has to eat so why not make it a little easier on each other!