My cousin Lea sent this recipe to me awhile back. I trusted her good judgment and made it for Friday night dinner and was rewarded for my faith! It’s sooooo easy, and sooooo yummy, and even the teenagers liked it and slurped it down. Which must mean that it didn’t seem too much like a vegetable.
As you can see, I made a gigantic batch using the large cans from Smart and Final…enough for 25 kids, 3 meals, and 4 frozen bags. Not bad for fifteen minutes of can opening and one pot to wash (and Devo did all the work!).
The cans look remarkably like a choir. With the olive oil conducting.
optional diced onions
optional meat, preferably fake (TVP!)
1 can Rotel (tomatoes with chilies)
1 can diced tomatoes
3 cans beans (1 each of black, kidney, and pinto)
1 can corn
1 can water, if needed
1 pkg. taco seasoning
optional 1 pkg. Ranch dressing
Saute onions and ‘meat’. Add all the ingredients, including the juices except for the can of black beans. Unless you like muddy looking soup. Let simmer for 1-2 hours until all the flavors come together. Great for the crockpot!
Garnish with cilantro and serve with a dollop of sourcream, tortilla chips, and/or grated cheese.