teresa's taco soup

Name: Teresa's Taco Soup
Prep time: 10 min
Cook time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 lbs. lean ground beef; 1 small onion; 2-4oz. cans chopped green chili; 1 tsps each salt and pepper; 1 can (15 oz) pinto beans rinsed and drained; 1 pkg taco seasoning; 1oz ranch dressing mix; 1-1/2 c water (or broth); 1 can hominy, drained; 3 (15 oz) cans stewed tomatoes; 1 (15 oz) can kidney or black beans; shredded cheddar and tortilla chips to top

5 Pinches

Sandy Alley

Appleton, WA

Updated on Oct 17, 2019

Teresa Jones' recipe that she served at Bunco. Be sure to use a LARGE kettle!

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prep time 10 Min

cook time 45 Min

method Stove Top

yield 12 serving(s)

Ingredients

2 lbs. lean ground beef
1 small onion
2-4oz. cans chopped green chili
1 tsps each salt and pepper
1 can (15 oz) pinto beans rinsed and drained
1 pkg taco seasoning
1oz ranch dressing mix
1-1/2 c water (or broth)
1 can hominy, drained
3 (15 oz) cans stewed tomatoes
1 (15 oz) can kidney or black beans
shredded cheddar and tortilla chips to top

How To Make teresa's taco soup

Step 1

In LARGE dutch oven, brown ground beef and onion. Drain fat if needed.

Step 2

Add all remaining ingredients (except toppings) and bring to a boil.
Step 3

Reduce heat and simmer for at least 30 minutes. Serve, topped with shredded cheddar cheese and tortilla chips, or tortillas on the side.
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