Not sure where the name of this dish came from, but I got the recipe from my friend Tiphaine, before we joined the military. It's been made many MANY times since then; it's definitely a favorite of ours. In fact, it makes a nice big soup pot. When we are putting away the leftovers, we take half of it, put it in a freezer safe Ziploc bag, and freeze it. When we want to have it again, we thaw it out in the fridge for 24 hours and then re-heat on the stove top, adding a bit of water to give it the right consistency. So you get to cook it once, and eat it twice. What could be better?
1 pound of hamburger (I usually use ground turkey)
1 onion, chopped
2 cloves garlic, crushed
1 8oz can tomato sauce
1 6 oz can tomato paste
3 cups of water
2 cans of kidney beans (I usually add one can of light red kidney beans, and one can of dark red kidney beans. It gives it some nice variety.)
1 cup uncooked rice
Spices: 1 Tbsp each of sugar, oregano, cumin, chili powder
Salt and pepper to taste
Brown your meat and onion in a soup pot. Add garlic. Add in your tomato sauce, paste, water, beans, and rice. Add in your seasonings. Stir to combine and let it come to a boil. Cover, and reduce heat to low. Let simmer for ab out 30 minutes, stirring occasionally; the rice will cook in the sauce. Add more water if the mixture gets too thick. Season with salt and pepper to taste.
1 bag Fritos
Combine 1/2 cup sour cream with 1/2 cup ranch dressing
Build up your floating taco, starting with fritos on bottom, add a few scoops of taco soup mixture. Top with whatever toppings you like, and finish off with a dollop of your ranch sauce. Enjoy!