Spicy Hot Taco Soup/Chili |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Mm Mm! This recipe is so easy and makes a huge batch. It's great for freezing and re-heating later. I modified my family's taco soup recipe, and now it has more of the consistency of chili. I'm not sure what to call it! Ingredients:
1/2 lb ground turkey |
1/2 lb ground sirloin |
1 (15 ounce) can hot chili beans |
1 (16 ounce) can fat-free refried beans |
1 (15 ounce) can dark red kidney beans, drained and rinsed |
1 (15 ounce) can corn, drained |
1 (14 ounce) can petite diced tomatoes with jalapenos (or green chilies) |
1 (1 ounce) envelope ranch dressing mix (not buttermilk) |
1 (1 1/4 ounce) envelope taco seasoning |
1 medium chopped onion |
1 cup water |
jalapeno |
sour cream |
cheese |
onion |
crushed tortilla chips |
hot sauce |
Directions:
1. Brown meat and onion together.
2. Add water and seasoning envelopes.
3. In a large pot, combine all five cans with the meat and mix thoroughly.
4. Simmer for 30-45 minutes.
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