Recipe: Taco Soup (redux)

While I'm blogging about freezing dibs and dabs, here's a 'recipe' for Taco Soup that involves freezing leftovers.

I keep a large Cool Whip container for Taco Soup fixings.  It's my Taco Soup container.  I know it's time to fix Taco Soup when the container is filled with leftovers from previous Mexican dinners like burritos or tacos or fajitas.  Some things I put in my Taco Soup stash:

leftover seasoned taco meat

leftover refried beans

leftover chicken fajitas (peppers and onions included along with the meat)

leftover rice, corn, or black beans

diced onions, diced green chilis

enchilada sauce, taco sauce or picante (the end of the jars--they just take up room in the refrigerator)

Sometimes I'll add boned chicken if what I have leftover isn't enough to use for another recipe.  You get the idea.

On the day I make Taco Soup, I add this concoction to a large can of tomato juice and a can of diced tomatoes.  I add a can of drained beans (kidney, black, pinto, red beans--whatever I have on hand)  and a can of drained corn.  Heat through and mix in a package of dry Hidden Valley Ranch right before serving.  Serve with taco chips or corn chips, shredded cheese, and a dollop of sour cream. 

It's funny how it works out; regardless of the relative proportion of leftovers, it tastes about the same every time.  It's quick and easy and a great way to use up those little bits of leftovers instead of shoving them in the back of the refrigerator in plastic tubs and throwing them out at a later date!