Long Shelf Life
Convenient and portable
For this week’s Good Eatin’ Recipe Hop, I decided to share a family favorite. This recipe for Taco Soup can be quickly prepped and uses canned goods that are usually stocked in our pantry. We are a family of five, so we I make Taco Soup I try to make enough for leftovers. That isn’t all ways the case though. If you need a smaller quantity then it should be a snap to cut the recipe in half. Looking for a Meatless Monday Meal? Leave out the ground meat and it is still a hearty meal.
This is a hearty soup that utilizes canned ingredients from the pantry. Serve with some Southern style jalapeno cornbread for an added kick.
- 3 lbs ground meat (beef or turkey)
- 1 large Onion, chopped
- 1 large Bell Pepper, chopped
- (2) 15 1/4 oz Cans whole kernel corn (drained)
- (2) 15 1/2 oz Cans Pinto Beans with Jalapenos
- (2) 15 1/2 oz Cans Kidney Beans
- (2) 15 1/2 oz Cans Black Beans
- (2) 14 1/2 oz Cans Diced Tomatoes with green chilies
- 2 Cans Tomato Sauce
- 1 1/2 Cans Water
- 2 Packages Dry Ranch Dressing
- 2 Packages Dry Taco Seasoning
- Shredded cheese, sour cream, guacamole, or other condiments for garnish
- Brown ground meat.
- Remove ground meat from pan, reserving the drippings.
- Saute chopped onions and bell peppers.
- Pour canned beans and tomatoes into soup pot.
- Add dry seasonings and mix well.
- Simmer on low to medium for about an hour.
This taco soup recipe can also be prepared in a slow cooker for the ultimate convenience.
Resources and Fact Sheets
Click on the thumbnails below to download fact sheets about Canned Food. There are even more articles on using canned food as a part of your diet on Mealtime.org that you might want to read.
You can go back to see recipes posted in past weeks for the Good Eatin Recipe Hop. Also, see what the other ladies of the Pitch List are cooking up by following the linky.
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