I love the abundance of local produce we get here in Douglas County this time of year. We are so lucky to live in an area that produces such great fruits and vegetables.
Going out to a u-pick farm is usually one of the highlights of my summer, and I usually try to go as often as possible. This year, with my brood of young children, I haven’t been able to get out and go picking as I normally would. So when a friend recently brought me six or seven ears of corn she and her daughter had picked at a local farm, I was thrilled.
After all of about five minutes after she left, I was looking up recipes that would showcase the corn. What I’m bringing you today is my version of a taco soup recipe that I found while flipping through my cookbooks.
I’ve called it Taco Stoup because unlike traditional taco soup, this is a little thicker, more stew-like. The traditional definition for stoup is a drinking vessel or basin, but I figure if Rachael Ray can use it to mean something between a soup and a stew, so can I.
Another nice aspect of this recipe is that you can choose the gluten-free variety of McCormick Original Taco Seasoning Mix.