Tuesday, October 18, 2011

Three Bean Taco Soup

Three bean taco soup has been a family favorite for a few years.  We found this recipe online and decided to give it a try.  Normally, I will make a recipe the way it is listed and then change it up the next time to suit our tastes, but this was just right the first time.  Even my picky kids like it just the way it is.

Three bean taco soup is cooking at its easiest.  Simply brown a pound of ground beef or turkey, open a few cans and dump them in the pot, add two seasoning packets, and heat thoroughly.  That's it.  No measuring of ingredients, no multiple pans, no fuss.  Not only is it easy to make, but it reheats well the next day.  Also, it freezes well to save for later (the recipe makes a lot, you will probably want to freeze at least some).  Finally, it is pretty healthy for you.  Not only is it low in calories and high in fiber, it is very filling so you eat less and stay full longer.

Three Bean Taco Soup
1 lb ground beef or turkey
2 cans (15 oz each) black beans, undrained
2 cans (15 oz each) kidney beans, undrained
2 cans (15 oz each) pinto beans, undrained
1 can Rotel tomatoes
1 can (15 oz) whole kernel corn, drained
1 package taco seasoning
1 package powdered ranch dip mix

In large pot or Dutch oven, brown ground beef or turkey until no pink remains.  Drain grease.

Add all other ingredients to pan.

NOTE:  When I made this tonight, I did not have any canned corn.  Instead, I filled one of the empty bean cans up with frozen corn.  Just as easy.

Bring to a boil, stirring occasionally.  Serve with sour cream, cheese, tortilla chips, crackers, over a baked potato, the list is endless.  Refrigerate or freeze leftovers.

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