We're in the middle of an ice storm thing right now. School was cancelled for today and the Superintendent for our district was kind enough to call already tonight to let us know there won't be any school tomorrow either. Isn't it great how he just gave us a call and let us know ahead of time so we could sleep in a bit in the morning and not get up and then watch the television, waiting for our county and then our district to crawl across the bottom of the screen?!?!
Really, though. It's a great phone message system we have. You sign up, you get the call. Easy Peasy!
This kind of weather calls for soup.
This kind of weather also calls for an adult beverage!
Luckily, I have both.
This recipe is one I received from my good friend, Joy. Joy and I have children the same age, our husbands are in the same line of work, we got married the same year, her oldest daughter and mine have the same middle name, her father-in-law's name is the same as my Dad's, her Mom's name is the same as my Mom's middle name, and, as if that weren't enough, we have the same dishes. Well, we used to have the same dishes. She got some new ones recently. So now I'm jealous about that. I was happy with my dishes until she told me she got some new ones and now I'm thinking maybe I want new ones too.
See how it is? No matter how old you get, peer pressure still sinks its ugly claws into you!
Anyhoo...we're in a Bunco group together and the month she hosted, she served this wonderful soup for which I begged her the recipe. Anything that requires a dollop of sour cream on top is A-OK in my book!
Here it is, from Joy's kitchen, to my kitchen, to yours...Thank you Joy! I heart you!
Joy's Taco Soup
Here's What You Need:
1 pound ground sirloin
2 cans pinto beans, rinsed and drained
1 can refried beans
1 can diced tomatoes with chilies (such as Rotel)
1 can diced tomatoes, undrained
1 can corn, drained
1 can creamed corn
8 oz. can tomato sauce
2 cups water
1 package taco seasoning
1 package Hidden Valley Ranch mix
Here's What You Do:
Brown the ground beef with the chopped onion and minced garlic. Drain, if needed. Add all of the remaining ingredients and bring to a boil.
As Ina Garten would say, "How easy is that?!"
As a side note...be sure to drain and rinse the canned corn and pinto beans to cut down on sodium content and even select a low-sodium taco seasoning in you can. One time I made this I just used corn from the freezer from my parents' garden last summer rather than canned corn. I imagine a can of green chilies would make a nice addition to this recipe as well. To serve along with this soup, you simply cannot go wrong with corn bread and for soup toppings, either crush some tortilla chips and/or serve with some sour cream, shredded cheddar cheese or,
Diced jalapeno peppers! Now, where's my margarita?!