Shannon's Taco Soup-YUMMM!

Before Shannon and I geeked out and went to see Eclipse, she made us a yummy dinner of Taco Soup. I promptly took that recipe home and have been utilizing it to satisfy my monthly cravings of Mexican food (which Aubrey can atest to). I must confess that the picture was pulled from the internet because by the time I remembered to take one for this post, I ate the entire pot! Regardless, I highly recommend the recipe especially with the cooler weather quickly approaching. Keep in mind this recipe is verstiale depending on your pantry and can be cut for smaller portions or extras frozen for use later.

3 Cans of beans-undrained (I used White, Kidney, and Black)

1 lb of Ground Beef, Chicken or Turkey

1 Can of Corn-undrained

1 Can of Diced Tomatoes-undrained

1 Packet of Taco Seasoning

1 Packet of Ranch

1 cup of milk

1/2 cup of sheddred cheddar cheese

Optional + green pepper and sweet white onion with splash of Tabasco

Garnish + Fritos, sour cream and shredded cheddar cheese

Brown Meat in a skillet and drain. Add all of the ingredients and meat to a large sauce pan. Simmer for 45 minutes or add all of the ingredients to a crock pot to simmer.

Once ingredients are about 15 minutes from being done, add 1 cup of milk with 1/2 cup of shredded cheddar cheese into a small sauce pan stir and simmer into a cheese sauce. Stir into completed large sauce pan. Garnish with Fritos, sour cream and shredded cheddar cheese.