Thursday, July 28, 2011

Taco Soup

2 lbs ground beef
2 (15 1/2 oz) cans pinto beans
1 (15 1/2 oz) can red kidney beans
1 (15 1/2 oz) can whole kernel corn, drained
1 can Rotel tomatoes
2 (14 1/2 oz) cans diced tomatoes
2 (4 1/2 oz) cans diced green chiles
1 pkg taco seasoning
1 pkg ranch salad dressing mix

Brown the beef (you can add onion if you would like). Drain excess fat then place been into a large slow cooker or a stockpot. Add all other ingredients and cook in slow cooker on low for 6 hour or simmer over low heat for about an hour in a pot on the stove.

The soup can be somewhat thick so you can add some chicken or beef broth to think out. This makes about 12 servings. What I do is use 1 lb of beef and use 1 can of everything else -  it makes enough for dinner, lunch and then another dinner for our family.

We like to put Fritos chips at the bottom of our bowl, top with the taco soup, then put a dap of sour cream and cheese on top! You can also put green onions or jalapenos on top as well, just depends on how spicy you like it. I love this dinner with a side of cornbread.

Recipe is courtesy mom :)

~ Tia

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