Taco Soup
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
10-15 1 cup servings
- Serves:
- 7-15
ingredients
- 2 (10 ounce) cans rotel
- 2 (15 ounce) cans ranch style beans
- 2 (15 ounce) cans pinto beans
- 2 (15 ounce) cans whole kernel corn
- 2 (15 ounce) cans diced tomatoes
- 2 (1 ounce) packets dry ranch dressing mix
- 2 (1 1/2 ounce) packets taco seasoning
- 1 large onion
- 3 -4 lbs ground meat
directions
- Important, do not drain any of the canned ingredients.
- In a large saucepan, combine all canned ingredients, add in the dry ingredients and diced onion, stir and set aside.
- In large skillet, brown ground meat, drain, and add into vegetable mixture.
- Simmer on medium low heat for approximately 10 minutes stirring often to prevent scorching. If needed/wanted, add a little extra water if the dish seems too dry.
- Serve with corn chips, sour cream, and cheese, or over rice if you prefer. (In my opinion, the sour cream is what makes the dish).
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RECIPE SUBMITTED BY
Cowboyswife14
Warren, 83
<p>I am a southern bargain meal cook. I usually cook for 7-10 people on a daily basis, and love every minute of it. I usually find it hard to go directly by recipes ( I rarely measure, I use the ''this looks about right method''), and usually add my own flair to anything I find, whether it be by ommission or addition. I have been cooking for 14 years, and have never gotten a bad review :) My husband says my biscuits and gravy are why he married me lol, My Momma always said the way to a mans heart is through his stomach, well I find that to be true, but here in the South, the way to anyones heart is through there stomachs lol :)</p>