See, the thing is this. In Texas it is so darn hot a lot of the time, that the instant that the temperature falls below, say, 80 degrees, we start saying things like, "Mmmmmm. Must be about time for some chili." (Or stew or whatever!)
Today is that day! A coolish day, so at our house it's time to break out the Taco Soup recipe.
I might have posted this before, but I'll do it again, because right now it is all I can smell!
And a warning. If you're a purist who doesn't do canned or package mixes, just skip on by. This one ain't for you. But if you're a mom who needs dinner on the table in less than an hour, you might want to try this one. I've served it to company with cornbread and butter--to much approval. And it's a good recipe in another way. Don't have 2 cans of pintos? Add black beans or kidney beans. Works fine. No hominy? Use corn. Have a couple of unexpected guests appear? Add another 8 oz can of tomato sauce and 16 ounces of water. It'll stretch!
Southard Family Taco Soup
1 lb ground meat (turkey, chicken or beef--any will work)
1 large onion, chopped
1 pkg taco seasoning mix
1 pkg dry ranch dressing mix
1 16 oz can diced tomatoes
1 8 oz can tomato sauce
1 can Rotel tomatoes
2 16 oz cans pinto beans
1 16 oz can hominy
1 16 oz can water
Brown meat and onion. Add other ingredients. Bring to a boil. Reduce heat and simmer for 30 minutes. That's it!