Taco Soup for Cinco de Mayo

Happy Cinco de Mayo! Be sure to put on a flat-brimmed hat festooned with dingle balls and bust out your maracas as you fasten your apron. Hominy is an ingredient I had never used before this dish, and probably in a trivia game would have confused with something liturgical, or musical. It is a Mexican white corn that looks like wet popcorn. Curiously, it moves through the digestive tract like a fiber cannonball, so watch out. This soup was so divine, especially as a dip for tortilla chips. After KP and I polished off the first pot, we promptly set to making a second. Ole. And Ole.


Taco Soup for Cinco de Mayo

Adapted from Penzeys Spices catalogue

1 1/2 lbs ground beef

1 onion, chopped

1 15oz can crushed tomatoes

1 4oz can green chiles

1 26 oz can tomato juice/sauce

1 15oz can Rotel tomatoes with green chiles

2 15oz cans black beans

1 14oz can hominy

2 TB buttermilk ranch dressing mix*  THIS IS KEY

2 TB taco seasoning (or fajita seasoning)

½ tsp black pepper or to taste

1 jalapeno, chopped and deveined

*If you were like me, needing to Google such an ingredient, Google no further, I made up my own version of this that goes like: ¼ tsp salt, sprinkle of chives, ¼ tsp pepper, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp dill, ½ TB parsley, 1 TB buttermilk powder.

In a large stock pot over medium heat, cook the onions and then add the beef to brown, 6-10 minutes. Drain well. Add the remaining ingredients and bring to a simmer for 45 minutes. Serve with tortilla chips and shredded cheddar cheese. Yum.


One thought on “Taco Soup for Cinco de Mayo

  1. Holy amazing – this looks awesome. I had hominy for the first time last year, and gobbled up a bunch without anyone alerting me to a helpful fiber cannonball disclaimer. Worth it though.

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