Keep the home fires burning and warm up your tummy…

SAND SPRINGS TACO SOUP

This recipe that I lifted from a church cookbook was the winning chili in our family’s Super Bowl Chili Cook -off in 2008.  Tradition says the winner must take the “trophy” with him/her when they travel. So here she is at Wiamea Canyon, Kauai.

                         

Ingredients:

2 pounds ground beef

1 envelope taco seasoning

1 1/2 cups water

1 can (15 3/4 ounces) mild chili beans

1 can (15 1/4 ounces) whole kernel corn, drained

I can (15 ounces) pinto beans, rinsed and drained  (I use the pintos with jalapenos.)

1 can (14 1/2 ounces) stewed tomatoes

1 can (10 0unces) diced tomatoes and green chilis, undrained

1  can (4 ounces) chipped green chilis

SECRET INGREDIENT: 1 envelope ranch salad dressing mix

In a Dutch oven or large kettle, brown beef, drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes, stirring occasionally, or do the crockpot thing.

I’m also known to add a few chopped (jarred) jalapenos and a couple tablespoons of jalapeno juice. 

Enjoy!

Yields 6-8 servings,about 2 quarts.

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A California beach girl, I love cowboys and happy-ever-afters. My firefighter hubby and I enjoy travel, our two little grandsons, country music, McDonald's iced coffee, and volunteering at the local horse rescue. I was thrilled last year to receive the CTRR Award at Coffeetime Romance for Sanctuary, my tribute to my cancer-survin' hubby!

8 thoughts on “Keep the home fires burning and warm up your tummy…”

  1. Wow, Tanya! That packet of ranch salad dressing mix sounds really good. I like sour cream on chili, sometimes. The ranch dressing would sort of have that same flavor. My hubby would like all the added jalapenos 🙂

  2. We had taco soup a couple of weeks ago. When my oldest daughter makes it, she uses the ranch dressing mix, but I never have. I guess I’ll have to try it. We eat it with nachos or Fritos, sour cream and shredded cheese on top.

  3. Tanya, what a great recipe! I can see why it won first place. It was the secret ingredient for sure. This will be one of my first cold weather dishes to try. Here in Texas we get really serious about our chili. Thanks for sharing.

  4. It is delish and SO easy. As with my fear of yeast, I am also terrified of having to soak beans, so all the canned stuff here really works for me.

    Yes, indeedy, do top with cheese, sour cream, crumbled corn chips, whatever. I like it HOT so my dosages of jalapenos is way above average.

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