Autumn really made it’s appearance felt this week. Between the rain, and overall dreary, blustery weather… there is no doubt that the Summer is officially behind us.
Last Winter I came across a recipe for Taco Soup (also known as Tex Mex Chili) while perusing the forums on WeddingBells.ca. It was one of those meals that my family very quickly fell in love with. One that always seemed to hit the right spot on the cooler days of the Autumn and Winter months.
This meal has just enough spice, but isn’t too spicy. I normally am not a huge fan of traditional chili, but this one I love. The recipe is versatile, so if you wanted to modify it to add in ground turkey, sausage or pork… by all means you could. I find this is one recipe that I modify often. No matter the change, the meal always turns out just as well as the last time.
Taco Soup (Tex Mex Chili) Ingredients
- 1lb Ground Beef (cooked, fat drained)
- 2 cans (28oz) Diced Tomatoes
- 2 cans Corn (drained)
- 1 can Pinto Beans (drained and rinsed)
- 1 can Kidney Beans (drained and rinsed)
- Taco Seasoning (recipe below)
- Knorr Ranch Mix
- 1 tbsp Dried Onions
- 2 tsp Chili Powder
- 1/2 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Cornstarch
- 1 tsp Ground Cumin
- 1/4 tsp Ground Cayenne Pepper (you can add more if you like more heat)
- Mix together all the spices.