I know I’ve inundating you with Tex-Mex recipes lately. Like a lot. But what can I say? I’m homesick. I left Texas exactly 18 hours ago. Times are rough. On the upside, I got to see my amazing and wonderful husband and two precious kitties whom I love. So there’s always that. Annnd there is still some of this taco chili that I made for my hubby in the freezer to welcome me home. Life isn’t terrible.
This dinner is perfect for so many reasons. First of all, it’s delicious. That should always be first. Second, it is easy to prepare and it makes a ton (hello freezer meals). I couldn’t even fit it all in my crockpot to cook it. Third, it doesn’t really require a lot of fresh ingredients.
Normally I’m not a fan of meals that consist of mostly canned foods because of all the sodium in them, but once in a while I come to the place where I don’t have a major ingredient I need for the dinner I had planned (like the chicken breast for baked chicken breast). Having a meal that uses mostly things I can stock-up ahead of time means we never have to starve and my hubby never gets an excuse to order pizza (other than pizza is delicious and we should order it for dinner tonight- that excuse always works on me).
Generally I try to keep certain things on hand in our fridge/freezer/pantry. Especially because I am a fan of impromptu dinner guests (which Lane really likes…). In our pantry I almost always have: pasta, rice, at least 1 can of diced tomatoes, dried chickpeas, flour, baking powder/soda, sugar, garlic, onions, and my basic-I-can’t-cook-without-these spices (cinnamon, cumin, oregano, cayenne pepper, lemon pepper, and salt). In the fridge our basic foods are: eggs, mustard, Greek yogurt, milk, cream, corn tortillas, salsa, apples, oranges, and usually feta and/or cojita cheese. And in the freezer I try to keep some different frozen veggies, meats (ground turkey/beef and chicken breasts), yeast, and some frozen berries. Of course we usually have a lot more things, but once in a while supplies will start to get low and you’d be surprised what you can throw together with all these things. Especially when you are too lazy to run to the grocery store. Honestly, my laziness has greatly contributed to my creativity.
We used beef in our soup but you could just as easily use ground turkey. If you do end up using ground turkey there is no need to drain the meat after browning it (unless you just want to)- there won’t be a ton of fat leftover in the pan and a little fat is good for ya’. Other than that the main trick to making this soup is having a good can opener. No joke y’all. And the best news is, this is one of those recipes that tastes better the next day, so if you are making it for visitors you can make it ahead of time. Plus, it freezes well. Win-win.
- 2 lb. ground beef*
- 1 onion, diced
- 1 jalapeno, seeded and diced
- 3 garlic cloves, minced
- 1 package dry ranch seasoning
- 1 package taco seasoning
- 1/2 t. chili powder
- 8 oz can of chopped green chiles
- 2 cans yellow hominy**
- 1 can kidney beans
- 1 can pinto beans
- 3 cans diced stewed tomatoes
- 2 c. shredded cheddar cheese
- 1 jalapeno, sliced
- In a large pan saute meat, onion, garlic, and diced jalapeno until beef is browned; drain^. In a very large stockpot combine beef mixture with ranch seasoning and next 7 ingredients (everything thru the stewed tomatoes). Fill one of the emptied bean/tomato cans with water and stir into beef mixture until all ingredients are combined. Simmer for at least 45 minutes.
- Top chili with cheese and sliced jalapenos (if more heat is desired). Enjoy!
- *You can use ground turkey instead
- **If you don't like hominy/can't find it you can use corn instead. But I really, really, really recommend hominy. And it's my recipe, so...
- ^If you use ground turkey you can skip the step where you drain the meat.