Have you heard... Yesterday felt like taco soup

I realized earlier this week that it has been forever since I have shared any sort of recipe, so I am sharing one today.  Figured the recipe should be up-front and the backstory will follow.

This recipe is a big reason why I will never
buy another Crock Pot without a clamp-down
lid.

Taco Soup
2 Large (28 ounce) Cans of Crushed Tomatoes
2 Regular (15 ounce) Cans of Kidney Beans - Light or Dark
2 Regular Cans of Sweet Corn
2 Packets Old El Paso Taco Seasoning
2 Pounds Ground Beef
2 Cups Water

Brown and drain the ground beef.  Combine with remaining ingredients in a 7-quart (or larger) Crock Pot or other slow cooker.  Simmer on high for 3 - 4 hours or low for 6 - 8 hours.  Just like anything else, the longer it simmers... The better it will taste.  Serve with Nacho Cheese Doritos and shredded sharp cheddar cheese.  I like to crumble the chips on top of the soup and then add the shredded cheddar.  Many others - including my lovely wife - prefer to keep the chips on the side and just add the cheese.  Maybe try it both ways and see which you prefer?  This soup keeps well in both the fridge and the freezer.  Tastes just as good reheated.

I only have a couple of additional editorial comments on the recipe.  In the recipe's original version, it called for Contadina brand canned tomatoes, light red kidney beans, and Old El Paso Taco Seasoning.  I suspect it may have been a "side of the box"  recipe at one time.  I have found that I prefer Red Pack or Red Gold canned tomatoes for most anything - taco soup included.  I am not sure if this brand is available outside the Midwest, since they are canned in Indiana.   You may use whatever brand of canned tomatoes you prefer.  I have also on occasion used my home canned garden tomatoes in this recipe and it was still delicious.  So you can sub in a couple of quarts of V-8 if you have don't have canned crushed tomatoes.  I mix it up with the beans and use one can each of light and dark.  I am not sure it really affects the flavor all that much, but it looks prettier. (earnest grin)  I will say that when it comes to the seasoning, Old El Paso is the best of what I have tried.  It is tough for me to say that too.  I grew up on Ortega taco seasoning.  The beauty part about Old El Paso is that you can now buy it in a large shaker rather than just individual packets.  This is much more cost-effective and it takes up less space in the cupboard.   

The story of how this recipe came to be in my possession still brings a smile to my face.  When I was a student at Purdue, I became good friends with William (Bill) Fenn, a fellow accounting student.  I am sure we shared more than a couple of classes between our junior and senior years.  I vaguely recall that we worked on a team project or two and studied together.  We shared more bad pizza than any college student has a right to.  In the process, we learned why you should always tip the delivery driver generously.  If you don't, the next time you order a pizza it won't arrive until it is already cold.  I am not saying it was inedible, but...  

Bill moved into an off-campus apartment senior year and as the weather started to get cold that fall, he shared a secret with me.  Bill said that his Mom's taco soup was one of his favorite meals and she made a large container of it for him to bring to school.  She affixed the recipe to the lid of the container and told him when it was gone, he should make more for himself.  Bill shared with me that the container was almost empty and he was clueless in the kitchen.  He said he would buy all the ingredients, if I would be kind enough to come over to his apartment and make the soup while he watched.  The next time, he would make the soup himself while I was on hand for questions.  I told him I was more than happy to help with only one condition - that he would let me keep a copy of the recipe for myself.  

I was so thankful that Bill invited me to help in the kitchen back then.  Otherwise, I might not have one of my favorite recipes.  Since I already loved to cook, the recipe seemed simple to me.  For someone like Bill who hardly ever cooked before, it was clearly too daunting to even try.  I can't imagine the embarrassment he felt when he first asked me to help.  I had a great time cooking it for him and the group of friends he invited to join us.  Over the last 25 years I have cooked this soup on countless occasions - large family gatherings, cold weather tailgate parties, church potlucks, and dinner with the men of Faith on Eighth.  Many friends who have enjoyed my cooking have shared that it has become one of their favorites.  Hopefully, you have the fixings already on hand.  I don't want to be the reason you decide to leave the house right now.  You don't have to wait for cold weather either.  I think it is good even in the heat of summer.  (smile as big as Texas)