“I love cooking when I have time. But honestly, nothing beats a meal you can throw together really quick that tastes like you spent hours making it,” said Veronica Anderson.
She is married to Tee Anderson, a 2001 graduate of Marietta High School. The couple met at University of Alabama and married in 2008. They have two children, 18-month-old Olivia and 3-month-old Jack.
Taco soup will keep your family coming back for more.
“This recipe is so easy and delicious — it makes it the best go-to dish. I like taking it to my friends who are new moms because it makes a ton and freezes so well,” said Veronica, who is from Midland, Texas. She is a Realtor with Harry Norman Realtors.
“Maybe it’s because I’m from Texas, but I prefer my food really spicy. The great thing about this soup is you can make it as hot or as mild as you like,” she said.
“I love this soup topped with shredded cheddar cheese, sour cream, avocado and sliced jalapeños,” she said.
Making taco soup is a tradition in Veronica’s family.
“My mom would make this for our family growing up. It was a meal I would always look forward to. I feel like there are a lot of different Taco Soup recipes, but this one is the best,” Veronica said.
1 lb. ground beef
1 yellow onion chopped
1 (10 ounces) can Rotel tomatoes, undrained
2 (14.5 ounces) cans petite diced tomatoes, undrained
1 can corn, undrained
1 (14.5 ounces) can kidney beans, undrained
1 (14.5 ounces) can ranch-style beans, undrained
1 (14.5 ounces) can pinto beans, undrained
1 (14.5 ounces) can black beans, undrained
1 pkg. Taco Seasoning Mix
1 pkg. Ranch Salad Dressing Mix
Brown ground beef and onion in skillet. Add taco seasoning as directed on package. In a large saucepan, add remaining ingredients (add entire contents of cans, do not drain). Add seasoned beef and onion mixture into saucepan. Simmer for 1 to 2 hours.
Serve with corn chips or cornbread, and your choice of toppings.