Texas Taco Soup
This is especially good on a cold, wet night. Definate comfort food.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 2lbs ground chuck
- 1
- 15ounces ranch style beans (do not drain)
- 8ounces green giant nibblets frozen corn
- 14 1⁄2ounces hunt's Mexican-style stewed tomatoes
- 10ounces Rotel Tomatoes
- 2(1 ounce) packages lawry's taco seasoning mix
- 1ounce original hidden valley ranch dressing mix (dry)
- 2cups water
- salt and pepper
Advertisement
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.
Advertisement