Taco Soup

Melanie Young

By
@MelsKitchen

Great soup and freezes well. It is very filling. A friend gave me this recipe. Her husband is a picky eater and loves it.

I used 1 lb ground beef and 1/2 of a small onion. For the kidney beans, I used the dark red beans. I simmered the soup for 45 minutes and the flavors blended well and the soup was bubbling.


pinch tips: Slow Cooker/Crock Pot Hints


Comments:

Serves:

Makes 4 quarts

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a lovely soup for a cold day! The mixture of beans is different and really nice. Melanie said that it freezes well, but I can't weigh-in on that... We didn't have a drop left!

Ingredients

1 or 2 lb
ground meat
1
onion chopped fine
1 can(s)
diced tomatos - 28 oz - undrained
1 can(s)
pinto beans - 16 oz - undrained
1 can(s)
black beans - 16 oz - undrained
1 pkg
ranch dressing mix
1 can(s)
Rotel - 10 oz
1 can(s)
kidney beans - 16 oz - undrained
1 can(s)
shoepeg corn - 11 oz - undrained
2 pkg
taco seasoning

Directions Step-By-Step

1
Brown meat and onion together. Drain.
2
Add meat and onion to all other ingredients and add one cup of water.
3
Simmer, covered, for at least 45 minutes.
4
Top with cheese, sour cream and fritos.

About this Recipe

Course/Dish: Beef Soups, Bean Soups
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtag: #taco