Fast forward a week or so, they asked for the taco soup concoction again. This is kind of a big deal to me. They asked for it unsolicited! So, I made it on purpose this time, tweaking the ingredients a bit. They liked it a lot, but voted that the first batch was better. (Yes, I poll during and/or after meals. And I don't turn away any tips left on the table.) We ate some and froze the rest, and a few days later had it again.
Fast forward another couple of weeks. I was making a menu for the week and asked the guys if they had requests. Bubbe asked if we had corn chips. I said yes, and he responded, "then I want taco soup please!" Hubby agreed heartily. So, I tweaked it again. This time, I hit all the right notes in the soup. Survey says: the fellows LOVED it. And once again, I cooked one time and made four meals (and a snack for myself). Excelente!
So, I will share this recipe with you, and now you too can eat your tacos with a spoon. And if you check the labels on pre-packaged items to be sure, it's gluten-free also.
Most Requested Taco Soup (printer version)
3 Soft Corn Tortillas, torn into small pieces
2 Cups Water
1 lb Ground Beef
1 Medium Onion, chopped
Taco Seasoning Blend (see below) or 1 pkg Commercial Taco Season (I prefer to make my own)
1-15 oz can Hominy, drained and rinsed
1-15 oz can Black Beans, drained and rinsed
1-11 oz can Mexicorn, drained, plain Corn works too
1-14.5 oz can Fire-Roasted Diced Tomatoes (or spice it up with 10 oz Rotel with green chiles)
3 Cups Beef Stock (or 3 C water plus 1 T Better Than Bouillon Beef Base or 2-3 Beef Bouillon cubes)
2 teaspoons Chili Powder
1 1/2 teaspoons Ground Cumin
1 teaspoon Black Pepper
1/2 teaspoon Kosher Salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Ancho Chili Powder
Corn Tortilla Chips
Shredded Cheddar Cheese
Sliced Green Onions
In small saucepan, bring tortillas and water to boil, then reduce heat to heavy simmer, covered, for 1-2 hours. When tortillas have completely softened and are disintegrating, strain through fine mesh sieve, reserving liquid. Press tortilla pulp through sieve and return to liquid. (Or use stick blender to puree.) Set aside.
In dutch oven or soup pot, crumble ground beef and brown along with onions until meat is cooked through and onions have softened. Drain fat. Add taco seasoning to meat mixture and cook for another 30-60 seconds, until fragrant. Add hominy, beans, corn, tomatoes, beef broth and tortilla liquid. Add a little more broth or water if a thinner consistency is desired. Bring to boil, reduce heat and simmer for at least 15 minutes.
Serve hot with topping options on the side. Y: approx. 4 qt of soup
Makes a large batch of soup, so you can feed a crowd or freeze half for later. To freeze, allow soup to cool. Ladle soup into desired freezer container, label and freeze. To reheat, allow soup to thaw in fridge for several hours or overnight, then reheat in pot over medium-low heat until heated through. In a pinch, I have popped the frozen soup into a large pot over low heat to thaw, then increased the heat once thawed.