You know how it is. We have our recipes and we are proud of them. Fighting proud. So my sister and I are hoping we might be able to enlist some help is settling this fight once and for all! After all the only responses we get from family are “well, they are both good” and “well, I like them both.”
So you tell us.
Below are two recipes for Taco Soup. One is my sister Suzanne’s and one is mine. We have kept this unmarked as to who is who’s so we can get a fair opinion. We are hoping someone out there might make both these recipes and let us know which one is the better Taco Soup. This could be something you do with a friend so you are not overrun with Taco Soup for days. Maybe one of you could make one recipe and the other one make the other recipe then get together to try them both. Or, another option is to make them both recipes on your own and put leftovers in the freezer for a meal at another time when you need some “fast food” (food from the freezer is really pretty fast!).
So – here goes the Sister Soup Showdown – share your thoughts by emailing or commenting. We can’t wait to see the results!
1 lb ground beef
1/8 c. chopped onion
1 envelope taco seasoning
28 oz. can crushed tomatoes
15 oz. can super sweet corn undrained
15 ½ oz. can black beans drained
15 ½ oz. can tex mex recipe chili beans undrained (or can dark red kidney beans drained)
3 tbls. dry Ranch dressing mix
Tortilla chips, shredded or crumbled cheese, sour cream, chopped onion.
Brown ground beef when almost browned add onion to soften, Drain add taco seasoning. Combine with additional ingredients. Cover. Cook on stovetop or crock pot on low 4-6 hours. Garnish with chips, cheese, sour cream and onion to taste.
2 lbs hamburger
2 cans corn
2 cans Rotel
1 can water
1 can black beans
1 can chilli beans
2 packets taco seasoning
Brown ground beef. Combine with remaining ingredients. Cover. Cook on stovetop or crock pot on low 4-6 hours.