"Foodie Fridays"...Taco Soup

This week on "Foodie Fridays" I'm featuring a Taco Soup recipe that my family loves! Well, normally my family loves it. This time Eliana decided to act like a toddler and refuse to eat it. In all fairness, I did accidentally make it a little too spicy this time. This recipe takes no time to make, and it is delicious! Other than browning the ground beef, everything else just gets dumped into the pot! Tanner decided that this would be great with Frito's, but we didn't have any.

Without further ado, here's the recipe. I got it from Southernplate.com.

Taco Soup

Ingredients
2 cans kidney beans
1 can corn
1 - 15 oz can Ro-Tel (I used original this time, but I try to use mild because of Eliana).
1 - 15 oz can tomato sauce
1 pack Ranch dressing mix
1 pack taco seasoning mix
1 lb ground beef
1.5 cups of water

Directions
Brown the ground beef. Drain. Mix the ground beef and all of the other ingredients into a pot. Don't even bother draining the cans. Stir. Bring the soup to a boil, and then lower the heat to a simmer. You only have to let it simmer for 15 minutes! It's okay if you let it cook longer, though!

Snow day = Potato Soup Day

Ok, that title isn't completely true. Soup sounds really good, but I don't have all of the ingredients that I need. I'm actually posting this today as a link-up with Kelly from Kelly's Korner.

One of my favorite kinds of soup is potato soup, but with a special ingredient. My stepmom actually got me hooked on this, and you can't knock it until you try it.

My favorite ingredient in potato soup is...corn! Yep, I'm a corn-lover anyway, but it is so good in potato soup.

Sorry I don't have any pictures yet of this one. 

Potato Soup with Corn

Ingredients

- 8 potatoes (thinly sliced)

- salt (to taste)

- 2 onions (chopped)

- 1 pound frozen yellow corn

 - 1 can of evaporated milk (small can)

- 1 stick of butter

 - pepper (to taste)

- 1 can cream of celery soup (optional) or chopped celery (optional)

Directions

Put the potatoes in a pot with just enough water to cover them. Add the salt and onions. Cook on medium until the potatoes are tender. This will probably only take 10-15 minutes. Once the potatoes are tender, mash them slightly. Next, add the frozen corn, evaporated milk, butter, and pepper. Let this simmer at least until it is heated through. If the soup needs to be thinner, you can add some milk. You may also add celery or cream of celery soup if desired.

Note: You may also put this in your crockpot on low for 4-6 hours.

What's your favorite kind of soup?