Taco Soup is one of the world’s easiest suppers but most importantly, it has the family seal of approval. I always have the ingredients on hand since most of them are shelf stable. If you’d like to read how I keep shelf stable meals on hand and organized, check out my Bags to Dishes series by clicking here.
You’ll need: kidney beans, corn, Ro-Tel, tomato sauce, ranch dressing mix, taco seasoning mix, and about a pound of beef (more if you’d like). I cook my beef ahead of time and freeze it in individual meal sized portions so I just grabbed a bag from the freezer, which makes this even easier! I also dehydrate ground beef from time to time to make this entirely shelf stable. Click here for more information on that.
You ready for the instructions? Dump it all in a pot. Don’t even drain your cans, just dump it all. Add a cup and a half of water and stir. Bring it to a boil then lower the heat and simmer for fifteen minutes. Serve!
- 1 lb ground beef
- 1 Lg chopped onion cooked with beef
- 2 cans kidney beans
- 1 can corn
- 1- 15 oz can Ro-Tel
- 1- 15 oz can Tomato Sauce
- 1 packet taco seasoning mix
- 1 packet ranch dressing mix
- 1 1/2 cups water
- Combine all ingredients, bring to a boil and then simmer for fifteen minutes.
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