Why am I blogging this? Heck, I don't know. Maybe because I happen to be thinking about it at this moment and in lieu of anything else, it's what is flying to the tips of my fingers. Whatever the reason, I hope that if you feel inclined to try it, you'll like it too.
2 cans of beans, drained.
(I LOVE Pinto & Black beans for this, so I use one of each.)
1 can golden hominy, drained.
(This is quintessential. Whatever you think you know about hominy, if you don't like it, put it in anyway. THIS is what makes Taco Soup, I tell you. Think taco shell, or corn tortilla.)
2 cans diced tomatoes, in juice.
(I use a fire roasted type and a regular type.)
1-2 cans of water.
(I use the tomato cans.)
1 cup salsa.
(You decide the heat factor on this one; I'm a wimp and stick with mild.)
1 pk. Taco Seasoning
1 pk. Ranch Dressing Mix.
(Weird, right? But it works. Put it in; you'll see).
1 # ground beef, browned OR 1 # diced chicken.
(I kinda like chicken in this more than beef. Very tasty.)
1 small can diced green chilies, optional.
(This is if you REALLY want heat in it. I don't usually add it, or will only add a small amount. You won't miss it if you don't, but it's your call).
The How To:
Cook your meat, be it cow or cluck. (Drain off the fat if your meat used to moo). Now add the drained beans & hominy. Add both cans of tomatoes with juice. Give the concoction a stir. Add the salsa, taco and ranch dressing packs. Add 1 can of water. Still too thick for you? Add another can. If you're adding the chilies, get those in too. Stir it some more and bring it to a boil. Once boiling, turn the heat down and let it simmer for 20-30 minutes. Do you really NEED to wait that long? Nah. But I highly recommend it so that it can integrate all those lovely flavors.
Serve It In Style:
Ladle it into a bowl, top it with cheese, sour cream, fresh cilantro. Yum. And don't forget the corn chips. Don't you do it; that would be a sin. You must have corn chips with this.
Now, put on some mariachi music, sit back, and enjoy.