Taco Soup


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

This is the recipe I got from my friend Angie. (I use 1 1/2 packs of the ranch and taco mixes because I add extra water. We like to crumble cornbread into the soup, so we like it juicy!) Makes a good bit of soup, and freezes well.


Ingredients You'll Need

2 lbs ground beef
1/2 medium onion, chopped
1 can black beans, drained
1 can red kidney beans, drained
1 can pinto beans, drained
1 can white shoepeg corn
1 can original Rotel tomatoes
1 can diced tomatoes
2 quarts water
1 pkg Hidden Valley Ranch mix
1 pkg taco seasoning mix
grated cheddar cheese (optional)


Directions

Brown the ground beef and onion. Drain well. Put all ingredients into soup pot and simmer for at least thirty minutes. (longer if you have the time) Serve with cornbread or french bread and sprinkle with grated cheese.


A great alternative to the usual chili.


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