Fall! That glorious time of the year when the weather gets colder, leaves turn gorgeous colors and our menus change to foods that are both comforting and warm.
At our ranch, few things are as loved as my Taco Loco Soup
that I share with you today made with Hereford ground chuck. From stove to bowl, this easy and delicious meal can be ready to eat in under 30 minutes and leftovers are even better the next day. Since October 4th was #NationalTacoDay, what better way to put a spin on everyone’s favorite beef taco and serve it in a soup?
If you follow my blog, The Ranch Kitchen
, you know we love anything with extra spice and Southwestern flavors. My recipe for Taco Loco Soup takes the traditional recipe and brings it up a few notches with cans of spicy tomatoes with chilis, lime and cilantro with the additional toppings of avocado and sour cream. I always double this recipe in order to have leftovers for dinner the next evening or take to work as a wonderful lunch item.
So, this last week as I came in tired from work and decided not to do our Taco Tuesday at our favorite Mexican food eatery, I quickly cooked up my Taco Loco Soup for my girls and husband. A few nights before in a visit with my dad, I had cooked the same soup to help get him through his week of night meals, so it was still on my mind. He says I always read his mind and he was just thinking about vegetable soup, as he calls it. Doubling this recipe is also one of the smartest things I do as a busy mom because I can reheat the next day, or even freeze for a quick meal when I don’t have time to cook fresh.
On Sundays if you are a meal prepper, browning up ground chuck beef and freezing it for later is an easy way to save steps on making this soup even faster on nights when you want to get dinner on the table in a hurry.
Lately as I try to incorporate more avocados in our diet, I slice them up in long strips and place them on top with extra sour cream. This fresh addition really throws my Taco Loco Soup over the top and adds a creamy addition to this already hearty soup.
This Taco Loco Soup is also perfect for church potlucks and work lunches, and you’ll always get compliments on it when helping with a family who is getting over the loss of a loved one. In the South, we feed you when you are at your most needy, and soups are always easy to transport and reheat for times such as these.
And did I mention tailgating before a game for your favorite team? On Fall nights that turn cold, as you fill up before the big football game, this Taco Loco Soup would be a real hit and something people may even ask you for the recipe for. Make sure you let them know you used Certified Hereford Beef!
The Ranch Kitchen’s Taco Loco Soup
This easy one pot main dish is wonderful with a scoop of sour cream and grated cheese. It’s a staple soup recipe in the Southwest! Try my version – perfect for potlucks and tailgates too!
• 2 lbs. Certified Hereford Beef, browned and all grease drained
• 1 large onion, chopped
• 1 can Hunts Stewed Tomatoes with Garlic
• 1 can Rotel Tomatoes with Cilantro and Lime
• 1 can black or pinto beans – 16 ounce size, drained
• 1 can Kidney Beans – 16 ounce, drained
• 1 package McCormick Taco Seasoning
• 1 package Ranch Dressing Mix – powdered NOT prepared salad dressing
• 1 tsp. Tony Chachere`s Spice N` Herbs Seasoning or seasoning of your choice
Brown the meat and onions in a large stew pot. When slightly browned, drain grease off using a spoon. I turn off the fire here, prop my pot carefully on an oven mitt and allow the grease to drain off to one side of the pot. Gently spoon meat to one side of the pot before you drain off grease with a spoon, one tablespoon at a time into a heatproof bowl.
Add to the meat mixture all vegetable cans as described above, plus the taco seasoning, Hidden Valley Ranch Dressing powdered mix and Tony Chachere’s Spice N’ Herb Seasoning or seasoning of your choice. Add four cans of water using the Rotel tomato can…that should realistically be about 5 cups of water total.
Bring the mixture to a boil on a medium high heat, then bring down to a low boil (low fire or electric stove top heat). Continue to cook on a low boil for twenty minutes, stirring occasionally making sure that your fire is not too high and you scorch your soup. Always stir from the bottom of the pan and if you do scorch your soup, never scrape the bottom of the pot as the burnt flavor will ruin your soup.
Spoon into large bowls, sprinkle with cheddar cheese and a spoon of sour cream, sliced avocado and enjoy! Double this recipe when cooking for a crowd.
Currently Certified Hereford Beef has a Tailgate Traditions Recipe Contest going on for your favorite beef recipes you serve. Do you have a great appetizer or main dish that is always a favorite? Enter and share your favorite beef tailgating recipe and you may just be a winner and features on Certified Hereford Beef! Recipe examples are:
• Beef pinwheels
• Beef sliders/burgers
• Beef breakfast burritos
• Beef nachos
• Beef meatballs
• Beef queso
• Beef tacos
• Steak bites
• 7 layer dip
• Beef casserole
• Much, much more!
The only stipulation is that your recipe must include beef. So, enter the Certified Hereford Beef Tailgate Traditions Recipe Contest
As you look toward your month ahead and the foods you will serve your family and friends, place The Ranch Kitchen’s Taco Loco Soup on your menu. It’ll become a part of your recipe regulars and another wonderful way to also get your kids in the kitchen cooking with you. Serve up Taco Loco Soup, tag me on The Ranch Kitchen site on Facebook and @CertifiedHerefordBeef and let us know how your family enjoys it!
For more beef recipes your family will enjoy, go to The Ranch Kitchen
site. Each recipe is family tested, husband approved and something that from start to finish is fast and easy to make.
Happy Fall ya’ll! Enjoy each falling leaf and here’s hoping you have plenty of cooler weather coming your way!
The Ranch Kitchen