What if I told you that you could make dinner using only a stock pot, a can opener, a wooden spoon, and a measuring spoon? And that this said dinner involved only 5 minutes of prep and 15 minutes to heat through?
If you’re like me, you’d be skeptical but a bit curious. But I challenge you to give this a try just the same, and see if it’s just not the simplest and yummiest soup you’ve ever had.
This soup is well loved in my family, a soup that was brought to me after I gave birth to Ali. It’s hearty, tasty, extremely easy {on your brain and your budget}, and fun – because you get to scoop it out of the bowl with chips {lots of chips if you’re anything like me}.
Taco Soup
_________________________
[topping suggestions]
_________________________
sour cream
chips
shredded cheddar cheese
cilantro
diced avocado
[directions]
_________________________
Prep. Brown meat in stock pot and open all the cans. Drain and rinse the beans.
Combine. Once the meat is completely browned, stir in taco seasoning, ranch packet, and cumin. Add in the contents of all the cans. Stir and heat through.
Serve. Top with cheese and sour cream or any other topping you like, and serve with chips for dipping and scooping.
My personal recommendation is to make the whole recipe, even if you’re a smaller family like us. Because it freezes so well and is even easier to make the second time around since all you’re doing is thawing it.
It’s great to stock your freezer with or to share with your friend who’s having a rough week or just needs some encouragement. Don’t forget to send some chips and cheese along with it! You’ll make their night!
