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Louisiana-Style Taco Soup Recipe

“This is one of my family’s favorite quick and easy soups on a cold winter’s day,” Julie Whitlow attests from Alexandria, Indiana. With just a few ingredients and your favorite garnish, it’s ready in no time.

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Louisiana-Style Taco Soup Recipe

Prep: 5 min. Cook: 35 min.

Yield: 13 Servings

5 35 40

Ingredients

1 package (8 ounces) red beans and rice mix
1 package (9 ounces) tortilla soup mix
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 cup salsa
1/4 cup sour cream

Directions

Prepare mixes according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the salsa, prepared rice and soup. Cook, uncovered, for 5 minutes or until heated through. Garnish with sour cream. Yield: 13 servings (3 quarts).

Editor’s Note: This recipe was prepared with Zatarain's New Orleans-Style Red Beans and Rice and Bear Creek Tortilla Soup mix.

Originally published as Louisiana-Style Taco Soup in Quick Cooking November/December 2005, p58