Sit down and slurp up a great taco with this taco soup recipe.
Weather reports say that we may get snow tomorrow! It’s been YEARS since we got a good snow, so we get way overexcited when there’s even a chance. And when it’s snowy outside, soup seems like the only acceptable dinner. Luckily we still have one last container of Taco Soup in the freezer.
Taco Soup is a perfect week night meal. You throw everything into the soup pot, let it simmer, and then serve. No real work required. And, unless you’re feeding 8 people, there should be leftovers for tomorrow’s lunch. . . or, if you can wait, next month’s dinner. This soup does really well in the freezer so I try to stash away as much as possible.
My mom always served Taco Soup over corn chips, but I like it best over white rice. You really can’t go wrong either way. Just use whatever you have on hand. And if you’re more of a meat person, than a bean person, you can substitute 1.5 lbs. of ground beef or turkey for the beans. However, I must say that I think the soup is so much prettier (and tastier) with the beans. If only I could remember to take a picture of it, you could see for yourself. But trust me, the beans are good =)
Categories: Gluten Free Lunch Recipes