Soup’s on!



Guess what this month is. Give up? That’s right it’s National Soup Month!!! Exciting, huh? (Insert sarcastic comment here.)

While I’m not that big of a soup fan I do find it comforting on occasion. Growing up my mother (and father) made us menudo and caldo more than any other soups.

Most of the time they make me think of Christmas or at least winter. Being in south Texas we don’t always get what’s considered good soup weather, but I’ll take it when I can get it.

I always loved waking up in the morning at my parents’ house to the smell of a huge pot of menudo cooking on the stove. It’s good stuff.

I am not a cook by any means. If it doesn’t come out of a box or can I’m probably not gonna make it. I do however concoct a taco soup recipe that my friend Candace brought over for dinner after I had my last child.

Why will I make this one and not others? Because it is super easy and hearty. It goes along way which is something I look for feeding a family of five including a mighty beefy husband.

I’m not sure where Candace got this recipe originally, but I’m going to share it with you. There are a lot of variations of it out there as well. This one is my favorite.

Taco Soup

1 pound of hamburger meat
1 can of diced tomatoes
1 can of kidney beans
1 can of pinto beans
1 can of hominy
2 cans cream style corn
1 package of taco seasoning
1 package of ranch dressing mix

Brown the hamburger meat, add taco seasoning. Add diced tomatoes, kidney and pinto beans, hominy and cream style corn to meat mixture, do NOT drain any of the cans, add the juice and everything. Add the package of ranch dressing mix and let simmer for 30 minutes or so.

Found out my kids were not big fans of kidney beans so I substitute with an extra can of hominy.

It’s a great quick fix dinner.

Don’t forget! January 18 is Thesaurus Day! (Sorry I like low profile holidays.) If you want to see some others click here.


JESSICA M. MACHADO is the Pleasanton Express webmaster. She may be contacted at

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