Taco Soup II
This taco soup was shared by Suzi, who also says it freezes very well. Serve this flavorful soup with cornbread or muffins for a delicious everyday family meal! If you don't have pinto beans, make it with black beans or similar beans. Take a look at the reviews to see what others have done with the recipe. Cook Time: 1 hour, 5 minutes Total Time: 1 hour, 5 minutesPT1H5M Yield: Serves 6 to 8 Ingredients: . 2 pounds ground beef . 1 tablespoon olive oil, if ground beef is very lean . 1 large onion, chopped . 1 can (15 ounces) pinto beans . 1 can (11 to 15 ounces) whole kernel corn ,drained . 1 can (14.5 ounces) stewed tomatoes - Mexican style if available . 1 can (10 to 15 ounces) Rotel tomatoes (or tomatoes with green chile peppers) . 1 pkg. (about 1 ounce) taco seasoning mix -(opt.) . 1 pkg. original hidden valley ranch dressing(dry) . 2 1/2 cups water or more, to make soup broth Preparation: Brown ground beef and onions in a large pan with olive oil if needed; drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too. Shared by Miz Suzi _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
