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Taco Soup - Texican Style

Taco soup is a melting pot of what else? Texas and Mexico!

Taco soup, in all its variations, is a great recipe that you can add to, take away, or just dump it all together in a crockpot and walk away for a few hours.

If you want to do it Texican style, you'll have to pretend for a moment that you were around during the Alamo and fit the definition. That varies, too, according to who you ask. You could be a second-generation Texan of Mexican descent, you can be a transplant from Mexico not of Mexican descent; you can be a cook who makes up a blend of Mexican and Texas-style foods. That's what we did to this one. Yeah.

So, just go through the pantry and pull out as many different cans of beans you have in stock. Mix 'em all together and you'll pretty much have a delicious taco soup.

Taco Soup

½ lb. lean ground hamburger, browned
1 can hominy
1 can corn
2 14.5 cans diced tomatoes
1 can Ro-Tel tomatoes
1 can black beans
1 can pinto beans
1 can kidney beans
1 can low-salt chicken broth
1 packet taco seasoning
1 packet ranch dressing mix
1 large onion, chopped
3-4 jalapenos, quartered (you can remove these before eating)

Throw everything in a crockpot and simmer most of the day. Or, bring to a boil in a large pot on the stove and then lower to a simmer.

There you have it: everything but the kitchen sink, Texican style!


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