Taco Soup
Love chili? Give this recipe a try. Filled with ground beef, chiles, beans and stewed tomatoes, this one-pot meal is a snap to put together. Everyone in the family will have fun adding their favorite toppings!
Prep time:
Cook time:
Serves: 8
Calories per serving: 223
Ingredients:
Cook time:
Serves: 8
Calories per serving: 223
2 pounds ground beef
1 envelope taco seasonings
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 tomatoes with green chiles
1 can (4 ounces) chopped green chiles, optional
1 envelope ranch salad dressing mix
Optional: Sour cream and green onion
Directions:
In a Dutch oven, cook the beef over medium heat until it is no longer pink, breaking it into crumbles with a wooden spoon or spatula as it cooks. Drain some or all the excess fat. Add the taco seasoning to the beef and mix well.
Stir in the water, beans, corn, tomatoes and optional chiles. Stir in the ranch dressing mix. Bring the mixture to a boil, then reduce the heat. Simmer, uncovered, stirring occasionally for 15 minutes or until heated through.
Serve the soup. If desired, garnish bowls with sour cream and green onions.
Source: tasteofhome.com
Stir in the water, beans, corn, tomatoes and optional chiles. Stir in the ranch dressing mix. Bring the mixture to a boil, then reduce the heat. Simmer, uncovered, stirring occasionally for 15 minutes or until heated through.
Serve the soup. If desired, garnish bowls with sour cream and green onions.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.