Monday’s Menu: Taco Soup

Yikes! Over a month of silence from your favorite Newly Newlyweds! Aren’t you so glad the Writer’s Block is gone and we are back plating your Supper Tables with delicious meal ideas and giving you a little travel inspiration?

Autumn is in the air in Atlanta. Thankfully the temperatures are lowering and soon we will experience the perfect Fall football weather! I don’t know about you, but when I think of supper in the Fall soup comes to mind. Nothing like a good bowl of soup and football! Growing up my Mom made Taco Soup pretty regularly. Just throw a few things in a pot and let it cook! Super easy for working Moms. {Plus its tasty too!}

Our Taco Soup recipe is just a basic…it is one of those “tasting” soups. I like to taste it as I cook and add a little more of this and a little less of that. It only takes about an hour to fully cook, but is much better the next day. {Tip: This is a great soup to make and store in the freezer.}

Taco Soup

  • 2lbs Ground Beef
  • 1 Chopped Onion
  • 1 Can Pinto Bean (drained)
  • 1 Can Ranch Style Beans (drained) – It’s a Texas thing y’all!
  • 1 Can Whole Kernel Corn (drained)
  • 1 Can Rotel
  • 1 Small Can Chopped Green Chillies
  • 1 Package Taco Seasoning
  • 1 Packing Hidden Valley Ranch Mix
  • 1 Can Water
  • Shredded Cheese (Optional)
  • Sour Cream (Optional)
  • Tortilla Chips (Optional)

10-6 Taco Soup

10-6 Taco Soup3

Brown meat with Chopped Onion.

10-6 Taco Soup2

Add remaining ingredients. Simmer about 1 hour and serve. It is great topped with Cheese, crushed Tortilla Chips and Sour Cream. Yumm!

Photo Credits: www.peacefulreader.com
Photo Credits: http://www.peacefulreader.com

Yumm! Can you smell it already? Do you have a favorite Fall Soup your family makes? We’d love to hear about it!

We hope you are enjoying your Newly Newlywed or Nearly Newlywed Moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

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