TACO SOUP RECIPE
“This soup freezes well.”
2 lbs. ground beef
1 large onion, chopped
1 can pinto beans
1 can whole kernel corn, drained
1 can stewed tomatoes, Mexican-style
1 can Rotel tomatoes
1 package taco seasoning mix (optional)
1 package Original Hidden Valley Ranch dressing (dry)
2-1/2 cups water or more, to make soup broth
Brown ground beef and onions in a large pan, 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.
No comments:
Post a Comment