This hearty, delicious recipe, Tex Mex Taco Chili, is from a good friend of mine, Terri Hargrove, owner/operator of Bud Lady Fishing Guide Service. This comforting soup will certainly warm your bones after a hard day fishing on the lake.
- 2 pounds ground beef or turkey
- 1 small onion, chopped
- 1 package ranch dressing mix
- 2 packages taco seasoning mix
- 1 16 ounce can black beans
- 1 16 ounce can kidney beans
- 1 16 ounce can pinto beans (we used the jalapeno added style)
- 1 16 ounce can diced tomatoes with chilis (Rotel)
- 1 16 ounce can tomato wedges (we used tomato sauce instead)
- 1 16 ounce can corn (white or yellow)
- 2 cups water
- In a large skillet, brown ground beef with chopped onion. Drain any excess fat from meat. Stir in ranch dressing mix and taco seasoning mix.
- Pour mixture into a large soup pot. Add the rest of the ingredients, including water. Do not drain any of the cans first. Simmer 2 hours. If soup is too thick, add water.
- Serve with sour cream, sliced green onions, sliced jalapenos, shredded cheese and Fritos.
As most of you know, Cook The TV usually shares a famous chef recipe, but after a few bites of Terri’s awesome chili, my boyfriend asked me to make it for the blog…knowing full well that meant he would benefit by getting to eat a lot more of it! Something this delish is meant to be shared by the masses, so I agreed. Then, the boyfriend ended up making it anyway, so it was definitely a win-win:)
Terri gave me the okay to share the recipe with you, but as usual, I made a few changes to make it my own. This soup is one of those recipes that lends itself to customization quite easily. Terri referred to this recipe as Sante Fe soup. Her boyfriend, Darren, called it Mexican chili. I came up with my own name, heehee!
Terri said she places her two cans of tomatoes in a blender and “liquifies” them before adding to the chili. Her boyfriend doesn’t care for chunks of tomatoes, mine doesn’t either. Instead of blending, we used a can of tomato sauce in place of the regular canned tomatoes and kept the can of Rotel tomatoes as is. The diced tomatoes in Rotel are fairly small and he was okay with that.
The two other small changes were reducing the amount of corn, from two cans to one, and the pinto beans had jalapenos in them. We did not find it too spicy at all. You can change this recipe to your family’s preferences. It was so simple just throwing in most of the ingredients without any prep work involved. If you are feeding a crowd, I highly recommend it.
This awesome chili (soup?) makes at least 12 servings. If you are not feeding that many, not to worry, it’s one of those recipes that’s almost better the second and third day anyway. Or, freeze in small batches and thaw as needed.
Hope you like this recipe from my friend, the Bud Lady. If you are ever in our neck of the woods, take a fishing trip with her. Her guide service is absolutely the best on Greers Ferry Lake:) Thanks for stopping by:) Di
Special note: Terri got her inspiration recipe from the Birmingham Junior League cookbook, Food for Thought.