I feel a little strange making soup in April since the weather has been so warm, but I had all of these ingredients on hand and decided to give it a go. This recipe is very similar to the original taco soup that I'm used since it has the taco and ranch seasoning. However, this recipe uses white beans and pinto beans instead of the kidney and black beans that I'm used to. I also used ground turkey instead of ground beef. I try to substitute ground beef with ground turkey whenever I can to lower the calories. Since ground turkey can be pricey, I try to buy several packages when it's on sale and freeze it.
The end result was a delicious taco in the form of soup. I took it to Aubrey's family since his cousin was home visiting from college, and they devoured it. His grandmother even requested a second bowl.
Tennessee Taco Soup
Ingredients:
1 can white beans
1 can pinto beans
1 can corn
1 can diced tomatoes
1 can Rotel
1 package Ranch seasoning
1 package Taco seasoning
1-2 pounds ground beef or turkey
2-3 cups water
Directions:
Brown the meat. Mix all ingredients in a large pot, and simmer for about 30 minutes.
If you prefer cooking in the crock pot, cook on high for 3-4 hours or on low for about 6-7 hours.
Source: Allison Musso (Shades Mtn. Baptist Church cookbook)
1 comment:
I'll bet this is good although I do like the kidney and black beans better than these beans. I need to be "game" and try ground turkey sometime.
Illu!
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