Hello and happy *actual fall* if you live in the south. We had our first day in the 60s and my goodness it was heavenly. And what’s even better? It means we can finally enjoy chili without having to turn the AC down to avoid sweating.
My aunt Bella brought me this “taco soup” the week after Millie was born and it was perfect. She made us a huge batch so I froze half to enjoy in individual servings when I needed a quick lunch. I asked her if I could share the recipe and she kindly obliged. Here it is, copied and pasted from Bella.
Mix all (yes, everything!) together over the stove till boiling, then reduce to a simmer until ready to eat. If in the crockpot, on low for 4-6 hours.
It usually makes enough for our family of five to eat with some left over.
Very freezer-friendly! Just freeze the leftovers in whatever size portions you want for later. Defrost overnight in the fridge, or in a bowl of hot water if in a pinch. Reheat on stove (preferred) or in microwave.
As it gets eaten I add more beans and tomatoes to stretch it if needed.
To get fancy we top it with sour cream and grated cheese. If I have it on hand I will dice up an avocado on top and sprinkle tortilla strips as well.
1 lb ground beef cooked with a package of taco seasoning mix
1 can of black beans-drained and rinsed
1 can of white beans I like northern beans-drained and rinsed
1 can of rotell tomatoes (I use mild)
1 can of diced tomatoes
1 package of ranch dressing mix
1 can of corn-drained (can sub 1 cup frozen corn)
2-3 cups chicken broth (depending how thick you like the soup; you can always start with less and add more at the end)