Tuesday, November 22, 2011

Charlotte McCarty's Taco Soup

This is the best taco soup I have ever eaten!

3 lbs. ground sirloin (90/10)
1 large onion cut into 16ths (half, then half, then slices…not chopped)
2 cans of Trappey's Pinto Beans with Jalapeno peppers (best), or any brand with jalapenos
2 cans whole kernel corn, any brand
1 can Rotel Original Diced Tomatoes & Green Chilies
1 sm 8 oz can Rotel Zesty Tomato & Green Chili Sauce (Original)
1 can beef broth
1 package of Taco Seasoning Mix
½ pint of heavy whipping cream
Salt and Pepper & a little Tony’s Seasoning to taste (if you do use Tony’s, you may not need salt…salt last to taste.)
1 can of water…or more to suit you if too thick

Serve with broken up Taco Chips and shredded cheese on top.

1.In a large 6 quart pot, cook 3 lbs ground sirloin (90/10) with onion until the color has left (not brown)
2.Dump in everything else
4.Let simmer 30 to 45 minutes (or ‘til you are ready to serve)

1 comment:

Linda Weldon said...

What perfect timing to post this! My mother used to make this soup recipe all the time - of course, it was several years ago. This is one of my brother's favorites and she was going to make it for him while he is here this week staying at our house, but she couldn't find the recipe. Between me, Brad and Donna, we remembered most of the ingredients, but not all. I am going to print this out and give it to her. She will be happy to have the recipe again. Thanks!