A spicy soup that warms
by Sally Litchfield
January 29, 2014 06:00 PM | 2261 views | 0 0 comments | 43 43 recommendations | email to a friend | print

Tee Anderson, left, tastes wife Veronica’s taco soup at the couple’s Marietta home. Tee says he’s a big fan of the soup, a one-pot meal that’s tasty and easy to prepare.<br>Staff/Jeff Stanton
Tee Anderson, left, tastes wife Veronica’s taco soup at the couple’s Marietta home. Tee says he’s a big fan of the soup, a one-pot meal that’s tasty and easy to prepare.
Staff/Jeff Stanton
slideshow
Baby it’s cold outside. Time to warm your tummy with some delicious soup. Veronica Anderson of Marietta shares her recipe for taco soup.

“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.

Taco Soup

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

DIRECTIONS:

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.



Comments
(0)
Comments-icon Post a Comment
No Comments Yet
*We welcome your comments on the stories and issues of the day and seek to provide a forum for the community to voice opinions. All comments are subject to moderator approval before being made visible on the website but are not edited. The use of profanity, obscene and vulgar language, hate speech, and racial slurs is strictly prohibited. Advertisements, promotions, and spam will also be rejected. Please read our terms of service for full guides