It's finally starting to consistently feel like fall in Mississippi and with that comes soup! I'm still learning how to cook - even if it is just dumping cans into a pot and stirring or browning meat.
My momma has always made the best Taco Soup. Since I moved out, I figured I would give the recipe a go. It was super easy and makes quite a bit of leftovers.
2 cans - Niblet corn (you can use regular corn in the can, just drain the juice out)
2 cans - Trappey's Pinto Beans w/ Jalapenos (you can buy 2 cans of pinto beans and 2 cans of green chilies if you cannot find this brand)
2 cans - Rotel Original Diced Tomatoes & Green Chilies
1 can - Hunts Petite Diced Tomatoes
1 - chopped onion (I only used half, and it worked just as well)
1lb - cooked ground beef (or turkey)
1 pkg. - Ranch Dressing mix
1 pkg. - taco mix of your choice (I use El Paso)
Dump everything into a pot. Cook on the stove for around 30 minutes on Medium to Medium High heat. (learn form my mistake) If you cook it on Medium High, make sure the soup does not boil over. Once it's done cooking, pour into a bowl, add cheese and sour cream! We eat ours with Fritos Scoops.
Since the recipe does make quite a bit of soup, you can freeze the leftovers and eat it another time:)
All opinions shared are my own - straight out of my roaming brain.