Sorry I’ve been a little MIA!! We had a special and got shorthanded at the barn and I missed a recipe or two, but I’m back, and this week’s recipe will NOT disappoint!! I know taco soup is a pretty popular dish around these parts and everyone definitely has their own version, but this week I’m sharing my grandmother’s version and it is a MUST TRY!! No matter how many times I make this, I love it just as much as the first time and anyone I’ve ever shared the recipe with loves it just as much.
The recipe I posted is the basic recipe, but I’ll share some tweaks I tend to make depending on who I’m making it for. First of all, I’m not a fan of tomatoes, so an adjustment I tend to make for myself is substituting petite diced tomatoes for the stewed tomatoes. They are less noticeable to me that way and I don’t end up with a bunch of tomatoes left at the bottom of the bowl. You can also try different varieties of the tomatoes. I like to use the Mexican version sometimes. If my family is going to be indulging with me, I leave out the beans because they won’t eat it with them. It really doesn’t affect the flavor in any way, so the beans can be optional. That being said, I’ve never tried anything other than pinto beans, but I feel certain you could substitute the pinto beans for your choice of beans as well.
I love this soup any time, but especially on a chilly night. I keep it pretty simple and usually just serve with tortilla chips and maybe a salad, but I imagine it would be delicious with some homemade cornbread also!
Enjoy!!