My family got the recipe from I can't remember where, and there are many possible variations. The core of the soup is taco meat (browned ground beef and taco seasoning, duh). To this you add

  • 1 jar of Pace Picante Sauce
  • 2 cans of diced tomatoes (for spicier soup, use Rotel if you dare!)
  • 2 cans of kernel corn (white, if possible)
  • 2 cans of hominy (golden, if possible: it makes for good coloration)
  • 2 cans of Ranch Style beans (no substitutions, please. I'm not sure how available these are outside of TX)
  • 2 cans of some other kinds of beans (I usually use one can of black, one of kidneys)

You don't drain or rinse anything, just throw it all into a great big pot (a slow cooker would probably work, if it is big enough, which mine is not), sodium and all. Stew it for, oh, a couple of hours and serve it with tortilla chips. It makes a bunch: you should have a lot of leftovers. Actually, I've always liked it best as leftovers.