Stick to the Ribs Taco Soup

Ok...I have had several requests now for Taco soup. It is one of the mainstays at our house and since we are at the cusp of getting into the soup season I thought I would go ahead a give you out there in blogger land, the recipe that my son-in-law gave me. It's one of those recipes that doesn't require you to do a lot, except for grocery shopping. Keeping that in mind, I buy as cheaply as possible and will find great bargains at Big Lots and purchase certain things in bulk at Sam's Club, such as Williams Chili Seasoning and Hidden Valley buttermilk mix in large containers. On my food scales, I will measure out 1 oz. of the powder, actually you can eyeball it. I keep these two items on hand as I'm always using them plus it's cheaper to buy them in bulk.

Taco Soup 

1 Tbsp. Olive Oil

2 lbs. Ground Meat (If you are a vegetarian you can get the Morning Star veggie crumbles) I use  a 95/5% meat to fat ratio.

1- large Yellow Onion chopped

2- Cloves Garlic crushed

1- Package of Williams Chili Seasoning

1- Package (1 oz.) Hidden Valley Buttermilk Dressing Mix

1- Can Pinto and or Ranch Style Beans

1- Can Black Beans

1- Can Kidney Beans

1- Can Corn or Golden Hominy (This can be left out)

1- Can Rotel Mild

1- 6 oz. can Tomato Sauce

2- Cans of Mexican Diced Tomatoes



Tortilla Strips

1- Package of Yellow Corn Tortillas

1- Cup Coconut oil

California Garlic Salt or Zing (found at Golden Chick restaurants)


Condiments

1- 8 oz. container Sour Cream

1- Package of Shredded Sharp Cheddar Cheese

1/2- Red Onion finely diced

In a soup pot combine and cook the first four ingredients until meat is cooked through.

Add in Williams Chili Seasoning and Buttermilk dressing mix, mixing well.

Open all the cans and start dumping them in.

Add some hot water (half a can) to a can and swill it around and dump into next can getting all the leftovers out of all the cans and dump into soup.  Stir and turn fire down to simmer, cover and let soup come up to temperature, stirring occasionally.



Tortilla Strips 

Take a pizza cutter and cut tortillas into thin strips. Fry up in hot oil until golden, drain on paper towels and add garlic salt or Zing and enjoy with the Taco soup. Serve with a salad.

I like to use Wild Roots Sprouted Tortilla Chips, NON GMO , Gluten-Free, found at Sam's Club. 

Add, if you desire, sour cream and or shredded cheese and chopped onion.

Makes 10 to 12 servings Total cost to make, about $14.00, which comes to about $1.17 per serving.
Peace, Love and Happy Eating…