Taco Soup

This is one of my mother-in-law's signature dishes and it is so satisfying.  The first time I had some, I knew I needed the recipe.  It's also one of the first recipe cards I ever made, and look how horrible it used to be:

Do not print this card--scroll down for new and improved recipe card.

The best thing about this taco soup is that you can have it in the crockpot (or in a regular large pot on your stove--I love making mine in my Amazon basics Dutch oven, one of my favorite Christmas gifts from my mom and dad!) in ten minutes.  It's fast and easy and the envelope of Ranch makes it so zesty.  Just be sure you buy a packet of Ranch DRESSING and not Ranch DIP.  I have made that mistake more than once, and believe me, they are not the same thing.

I really like to use elk burger or venison burger in taco soup, because the seasonings flavor the meat so well--no one can tell it's not beef.  I prefer frozen corn, but you can totally used canned corn. I also substitute other kinds of beans--usually Great Northern beans, sometimes black-eyed peas or garbanzo beans; Allen's mom always makes it with kidney beans.  I've added leftover rice, too--it's such a versatile, hearty soup!  I make it at least once a month, and always for hosting a large crowd.  The recipe makes a lot.  It feeds our family of six easily, and I freeze whatever is left (usually half) for a night when I don't feel like cooking.

My husband likes to crumble corn chips in his taco soup, but I prefer to DIP my chips.  Our kids each have their own style, too.  Leave a comment and tell me what your favorite brand of corn chips is!