“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.
- 1 package (8 ounces) red beans and rice mix
- 1 package (9 ounces) tortilla soup mix
- 1 pound ground beef
- 1 cup salsa
- 1/4 cup sour cream
- 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 (about 3 quarts).
Originally published as Louisiana-Style Taco Soup in Quick Cooking November/December 2005, p58
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Reviewed Feb. 14, 2012
"This is really good when garnished with shredded cheddar, crushed tortilla chips and sour cream."