Texas Taco Soup

Name: Texas Taco Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 15 serving(s)
Ingredients: 2 lbs ground chuck; 1 large onion, chopped; 15 ounces ranch style beans (do not drain); 8 ounces green giant nibblets frozen corn; 14 1/2 ounces hunt's Mexican-style stewed tomatoes; 10 ounces Rotel Tomatoes; 2 (1 ounce) packages lawry's taco seasoning mix; 1 ounce original hidden valley ranch dressing mix (dry); 2 cups water; salt and pepper

Submitted by Karen Anne Newton RN

"This is especially good on a cold, wet night. Definate comfort food."

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Ready In:: 1hr
Ingredients:: 10
Serves:: 15

ingredients

2 lbs ground chuck
1 large onion, chopped
15 ounces ranch style beans (do not drain)
8 ounces green giant nibblets frozen corn
14 ¹⁄₂ ounces hunt's Mexican-style stewed tomatoes
10 ounces Rotel Tomatoes
2 (1 ounce) packages lawry's taco seasoning mix
1 ounce original hidden valley ranch dressing mix (dry)
2 cups water
salt and pepper

directions

Brown ground chuck and onions in large fry pan.
Add remaining ingredients and simmer for 45 minutes to an hour, or simmer in crockpot.
Serve with Santitas White Corn Restaurant Style Chips, shredded Monterey Jack cheese, and sliced avocados, if desired.
This recipe makes a lot of soup, and it is even better the second day, if there is any left over.