So; last summer, in response to the criminally dismal state of graveyard shift food, I fired up Ye Ol' Bullet and smoked an 18 pound chuck roll among other oversized goodies. I think this is still the largest single item I've ever wedged into the smoker and it came out quite delicious!

I got tired of sandwiches after a few weeks, so I still had a number of frozen beef bags left. Time to find something new - thus, Taco Soup! This one is very quick and easy.

Chop and set aside one onion

Approx. 2 pounds of cooked beef
4 oz. can of New Mexican chiles or substitute your own smoked chiles
15 ounce can of drained, rinsed pinto beans
15 ounce can of UNDRAINED kidney beans
30 ounce can of hominy
33 ounces of canned, stewed tomatoes
1 package of taco seasoning
1 package of ranch dressing mix
3 or more cups of water

Combine the ingredients and heat through until they start boiling. Turn off the burner and add the onion.

This is a VERY satisfying soup and goes well with nasty winter weather. Enjoy.

This message has been edited. Last edited by: Chris Allingham,

+1 on this taco soup recipe. I do a variant of this soup all the time. It's a great winter soup and a great crowd soup.