It’s the first day of fall!! Finally, we get a break from the hot weather. Well, ok not where I live. Texas apparently didn’t get the “seasons are changing” memo. As a matter of fact, it was 97 degrees here today. But hey, it’s a break from 100+ degree heat so I’ll be thankful for that.
When I was growing up, my family would always make taco soup when the weather began to cool a bit. It’s our go-to family recipe for those chilly nights from fall to spring. I’ve mentioned before that we don’t have a ton of “family recipes” but this is one that I still make when I’m feeling homesick.
A couple of great things about this recipe: 1) It’s SUPER simple and 2) You can modify it to meet your preferences.
For example, not a meat eater? No problem!! Just use ground beef-style soy crumbles instead of ground beef or ground turkey.
Don’t like one of the types of beans in the recipe? Just leave it out or choose a different type of bean!
No matter how you modify it, this recipe is great for a quick weeknight meal that is home-y and comforting. (and delicious….that too!!)
Makes about 6-8 servings
- 1 lb ground beef, ground turkey, OR ground soy crumbles
- 1-oz packet taco seasoning
- 1-oz packet ranch seasoning (like this seasoning from Hidden Valley)
- 1 15-oz can pinto beans
- 1 15-oz can yellow hominy
- 1 15-oz can dark red kidney beans
- 14 oz water
Brown ground meat of choice. Add seasonings and stir to combine.
Pour in undrained cans of pinto beans, kidney beans, and hominy. Add water. Bring to a simmer, stirring occasionally. Allow to simmer about 10-15 minutes to allow flavors to combine.
Serve with your favorite toppings (cheese, tortilla strips, jalapenos, etc) or a slice of cornbread (my mom always makes sweet cornbread to serve with this soup) 🙂
**Estimated nutrition info coming soon**
It’s not exactly a pretty soup but it’s definitely one of my favorite meals. So simple and yet so comforting. Maybe this will be one of your family’s fall/winter favorites too!!