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Taco Soup Time in Louisiana, Y’all!
Dear Diary,
Well, it’s officially that time of year again—Taco Soup time! Now, if you’re from Louisiana like me, you know it’s still hotter than a firecracker outside, but when the temps dip into the 80s (yep, we call that a “cool front” down here), and you’re battling a little chest cold, there’s nothing like a big ol’ bowl of soup. You just get a hankering for it! And yes, I said hankering—we’re keeping it Southern, sugar.
Now, I know everybody has their special twist on Taco Soup recipes, but this is how we do it here in the Wills household. And let me tell you, it’s perfect for us who aren’t exactly what you’d call culinary experts. If you can brown meat and open cans, you’re golden. So grab your apron (or just some stretchy pants), and let’s get cookin’!
The Wills Family Taco Soup Recipe
What You’ll Need:
1. Ground meat – We like to use turkey or deer (yes, we’re that kind of Southern). If you’ve got a big family like mine (six people, Lord help me), you’ll want to brown about 2 pounds. This is a “small” batch, y’all. Add two of every can if you want leftovers to freeze or share.
2. Corn – One can is all you need. No need to go all gourmet here.
3. Black beans – One can, but listen up: rinse and drain those beans. If you skip that, you’ll regret it, and trust me, you don’t want that mess, however, that is a story for another day.
4. Diced tomatoes – One large can. Tomatoes are the unsung heroes of this recipe.
5. Taco seasoning – Now, you can go with the store-bought stuff, but we make our own. It’s easy, less salty, and makes me feel like a pro in the kitchen. I will share that recipe another day, but you can easily find one by Googling. Just add the seasoning until the spirit tells you when to stop.
How You’ll Do It:
1. Brown the meat – Whether you’re using turkey, beef, elk, or deer, just brown it up in your stock pot. We are keeping the mess to a minimum people.
2. Dump it in – I mean, really. Dump the corn, black beans, diced tomatoes, and taco seasoning right on in. Give it a stir, and pat yourself on the back.
3. Simmer – Let it simmer for an hour or two, or if you’re like me and forget about things, throw it in the crockpot and let it do its thing. The house will smell amazing, and people will think you’ve been slaving away in the kitchen all day. (It’s our little secret.)
4. Top it off – When you’re ready to eat, top your bowl with shredded cheese, a dollop of sour cream, and some tortilla chips for crunch. You’re practically a chef now.
Now, I know it may not be true *fall weather* here in Louisiana just yet, but let’s not let that stop us from enjoying a cozy meal. Who says you can’t enjoy soup when it’s still hot outside? Not me!
So go ahead, give this Taco Soup recipe a whirl, and when your family asks for seconds (they will), you can tell 'em this recipe came straight from *yours truly*. And next time you get that hankering, you’ll know just what to do!
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