Sunday, February 05, 2006

Mmmm, mmm, good - Taco Soup

I had taco soup at a mexican restaurant here in Texas. It was really yummy! By looking at it, I figured it had to be pretty easy to make and has a lot of protein. In searching the net, it seems that the recipes are pretty standard. So, I made a big pot yesterday. It is AWESOME! I had to post the recipe here for anyone that is interested.

1 pound ground lean ground beef (I used ground sirloin - leanest I could find)
1 onion -- chopped
1 pkg Hidden Valley Ranch dressing mix -- (small)
1 pkg Taco seanoning Mix
1 can kidney beans (I used the ones with jalenpenos for added zing)
1 can pinto beans
1 can corn
1 can Rotel
1 can stewed chopped tomatoes
1-2 cans chicken broth depending on how soupy you want it - I used two cans

Brown meat with onion, drain excess fat, add all ingredients, simmer to blend flavors. Estimated calorie content is 100 calories per cup

PS - Go Seahawks!


Jessica said...

Thanks for the recipe. I will have to try it! What is Rotel?

fluffy said...

Jessica - Rotel is diced tomatoes with green chilies. I guess I thought it was available everywhere. It is usually found in the Mexican section of the grocery store. If you can't find them, you can use another can of stewed diced tomatoes. You might want to add a small can of green chilies for a little bit of zing. Here is a website for rotel: - to make it really good - but extra calories - you can put some cheese on top and break up some tortilla chips in it. I don't do that though unless I am low on calories for the day.

Gastric Bypass Guru said...

Yo Fluff, sorry about the Seahawks....

BUT you recipe ROCKS. Can I put in the recipe section of my website at



Craig T

Rhonda said...

I have had this soup before and it is awesome. I found the recipe along time ago in a cookbook called the Lite - Switch (low fat cookbook. It is kinda like chili with a twist. MMMMMMMMM Good.

Jessica said...

One more question -- how long did you simmer? 20 minutes? 2 hours? My husband is hoping this surgery will get me back on "trying new recipes". We've been in such the rut with the same things every week. (And they usually entail fast food!) That HAS to stop.

fluffy said...

Craig - Post away!

Jessica - 20 - 30 mins. Try to avoid a hard boil or your beans will burst - won't hurt anything if your beans do, they just don't look as 'pretty'. You can really let it go on low as long as you want or even put it in a crockpot.