Friday's Fabulous Family Recipe

I had never even tasted Taco Soup until I moved to Texas 9 years ago, and the first time I tasted it I wondered how I had missed this wonderful dish!!! Up in Ohio we ate things like chicken, and meatloaf, and casseroles, pizza, and veggies, and desserts......oh, the desserts!!! There weren't a lot of Mexican inspired restaurants where I grew up, and that isn't the ethnic food of choice either. Now I don't consider Taco Soup a truly Mexican/Hispanic Dish, but it definitely has that flavor to it. It's really wonderful, makes a lot, and my husband loves this stuff. On the downside, my children are not crazy about it. I think it's the beans; my children are not bean lovers. Or maybe it's all the textures. But I would think with the cheese and fritoes covering it, they would gobble it up. Alas.....no. Too bad for them. More for me!! Yum!

Taco Soup


2 (15 oz.) cans sweet corn, undrained
2 (14.25 oz.) cans of diced tomatoes, undrained
2 (15 oz.) cans "Ranch" style beans, undrained
1 lb. ground turkey
1 package taco seasoning


Shredded cheese
Fritoes



You can put this soup together either in a pan on the stove for a quick, throw-together meal, or you can slow simmer it in the crock-pot. I put mine on high at lunchtime and it was steaming hot and delicious by dinnertime.

Brown your ground turkey. Just dump all the cans of vegetables together in the crock-pot, add the browned meat, and stir in the taco seasoning. Let it warm through.




Serve with cheese and fritoes. It can't possibly be any easier.



It's really tasty, and relatively low in carbohydrates, which would be really great for my diabetic. Too bad she won't eat it. Sigh. I think YOU will love it though!!