You’d think that a recipe for Taco Soup would be a Southwestern original, right? So, the last place I expected to find a scrumptious Taco Soup recipe was from a fundraising cookbook in Oskaloosa, Kansas. But I did and I love it!
You see, the Jefferson County Humane Society in Oskaloosa meets at 7pm on the third Tuesday of each month. Apparently during one of those evening meetings, the idea was born to produce the Jefferson County Humane Society Cookbook. It’s got everything from dishes humans would love like the Fastest Cake In The West and Taco Soup to munchies for pets like Homemade Kitty Yum Yums and Peanut Butter Doggie Biscuits. This is my kind of cookbook for taming the hungry beast in man as well as man’s best friend!
This Taco Soup is so scrumptious, and as easy as it gets. It’s just a great choice to put on the table in no time. Delicious with either ground beef, turkey or chicken, and you can kick up the flavor by adding more chiles. The recipe calls for two packets—a taco seasoning mix and the Hidden Valley Ranch Dressing mix plus lots of beans, corn, tomatoes and chiles. Once you add the ingredients to the pot and heat it up, it’s ready to go in just about 15 minutes! Crush up some tortilla chips for the garnish for an added bonus. For me Taco Soup is a new, quick and easy favorite, and to that I say, Oskaloosa Ole!!
| Servings | 8 Servings |
- 2 pounds ground beef or turkey
- 1 large onion (diced)
- 3 cloves garlic (chopped fine)
- 2-3 tablespoons olive oil
- 1 envelope taco seasoning
- 1 envelope Hidden Valley Ranch Salad Dressing and Seasoning Mix
- 16 ounces chili beans (not drained)
- 15 ounces pinto beans (not drained)
- 15 ¼ ounces whole kernel corn (not drained)
- 14 ½ ounces stewed tomatoes
- 10 ounces diced tomato with green chilies
- 4.5 ounces chopped green chilies
- 2 Anaheim chilies (roasted, skinned, chopped) (optional)
- flour or corn tortillas (for garnish)
Ingredients
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- In a Dutch oven, sauté the onion in olive oil until it is soft and golden-brown. Add garlic and cook for another few minutes. Add beef or turkey, and cook until browned. Drain the fat if there is an excess. Add taco seasoning and ranch dressing packets, and mix well. Stir in the remaining ingredients. Bring to a boil, stirring often. Reduce the heat. Simmer, uncovered, for about 15 minutes. If soup is too thick, add a little water to thin out.
- For the tortilla garnish: Heat about ½ cup vegetable oil in a skillet. Slice 4 medium tortillas into thin strips. Carefully add them to the hot oil and cook for 1-2 minutes, until strips are golden-brown. Drain them on a paper towel. Sprinkle them on top of the soup.
