Custom Search

Monday, February 4, 2013

Taco Soup

2 pounds ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 ounces) mild chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chilies
1 can (4 ounces) chopped green chilies, optional
1 envelope ranch salad dressing mix


In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Yield: 6-8 servings (about 2 quarts).

This is a taste of home recipe. February 4th is National Soup Day so why not plan on cooking up a batch of this. Sure to please the family
Couponing and Cooking

1 comment:

I love comments so if you have a minute leave me your thoughts on the above post