The first time I remember eating taco soup was at Nanette’s, my mother-in-law’s home. In fact Nanette introduced me to a variety of recipes and foods I hadn’t tried before, including Fullmer Tacos, Weiner Boats, and Tator-Tot Casserole (recipes coming to this blog soon) all of which became family favorites (perhaps because Kelly grew up with them and always liked it when I made one of these dishes).
In any case, I became a fan of taco soup and I’ve eaten the dish made from various recipes. Last night, my daughter, Brittanie, made taco soup for dinner and it was simply amazing, tasty, and filling. So much so that I demanded the recipe (okay, really I simply asked, but if I use demanded, I could make one of those awful headlines I hate, “Mother Demands Daughter’s Closely-held, Secret Recipe” — does she get it? Does the demand work? Gah! I detest click-bait!)
But I digress, back to the recipe. What I love about it is how easy it is to make and that it adds rice to the mix. It also has corn chips in it, and I’m a pushover for anything with corn chips, in fact, I once wrote a poem about corn chips. Make some for dinner tonight—and maybe leftovers for lunch tomorrow!
Brittanie’s Taco Soup
2 Boxes of Hamburger Helper Crunchy Taco flavor (prepare according to directions using 2 lbs lean ground beef)
1 can black beans (drained)
1 can corn (drained)
1 green pepper & 1 red pepper diced (optional)
1 onion chopped (optional)
Grated cheddar cheese
1 pkg. Frito corn chips (the “scoop” ones work well)
Prepare Hamburger Helper according to box directions, cook until “soupy” (and rice is tender), in the meantime, saute onion and peppers if desired in a little butter. Add onions, peppers, beans, and corn to mix and heat through. Serve immediately. Serve over corn chips (the Hamburger Helper comes with a small package of corn chips, but you will want a big bag for sure), garnish with grated cheddar cheese and sour cream.