Our dear friend, Fran Fauntleroy has been a part of The Social Book since 1997 and we have been proud to have her with us. For many years, during the Christmas holidays, Fran would come by our house and drop off the most delicious soup for us to enjoy for several days. We would look forward to the holidays, just to get a bowl of this soup. She would even drop off chips, sour cream guacamole and shredded cheese so we wouldn’t have to leave the house. We hope you will enjoy making this over these upcoming cold and rainy days … wherever you are! Thank you Fran for creating this delicious soup and for being a part of our lives!
FRAN’S HEARTY TACO SOUP
Photo by Jeff Henry
Ingredients for 8 servings:
3-4 slices bacon, diced
2 tbsp. olive oil
2 lbs. lean ground beef, turkey and/or pork*
1 med. yellow onion, chopped
1 tsp. minced garlic
1 pkg. Hidden Valley Ranch dressing
1 pkg. Lawry’s Taco Seasoning
2-3 tsp. Worcestershire sauce
1/3 – ½ cup ketchup (amt. depends on level of sweetness you like) *
1 tsp. ground cumin
1 tsp. Kosher salt
1 tsp. ground black pepper
1 can Rotel tomatoes
2 (14.5 oz.) cans Petite crushed tomatoes
1 can diced green chilis
1 can black or pinto beans, drained
1 (10-12 oz.) can yellow corn or hominy, drained (your choice)
½ cup grated Monterrey Jack, cheddar or favorite cheese
½ cup grated Parmesan cheese
Salt and pepper for final taste
Toppings for serving (optional):
½ cup grated Monterrey Jack cheese (optional)
¼- ½ cup sour cream (optional)
1 cup guacamole (optional)
5-6 tortilla chips, crushed or plain (optional)
DIRECTIONS:
Cook diced bacon on high heat for several minutes until browned. Add olive oil to bacon. Add beef, and/or turkey/pork* and cook for 3-4 minutes on high to medium-high heat. Add chopped onion and cook with meat until just browned. Add chopped garlic. Reduce heat to medium. Add Ranch dressing mix and taco seasoning mix and cook for 2-3 minutes until well combined. Add Worcestershire sauce and ketchup* until well mixed. Add 2 cans of crushed tomatoes, Rotel tomatoes, chopped green chilis, beans and corn (hominy). Cook for 30-40 minutes or medium to medium-low heat. Reduce heat to simmer and add Monterrey Jack cheese and Parmesan cheese and stir to combine. Taste and final season with salt and pepper, if needed. Ladle soup into bowl and if desired, top with additional cheese, dollop of sour cream, guacamole and chips.
* NOTES TO CONSIDER:
(1) I combine a pound each of lean ground beef and ground turkey. Use all beef, all turkey, all pork or combine them as you enjoy.
(2) Start with 1/3 cup ketchup. Taste and then add more if you like it a bit sweeter.
To download a PDF of this recipe, click on this link and print out the PDF. To purchase our “Mama’s Cooking” cookbook, with over 300 recipes from friends and four generations of our family, visit Order Mama’s Cooking Cookbook. You will need to set up an account and then you’ll be able to add the book to your cart and pay for it online. Enjoy!
