(This taco soup is recommended by Suzi, who also says it freezes very well.
Cook Time: 1 hour, 5 minutes
Ingredients:
- 2 pounds ground beef
- 1 large onion, chopped
- 1 can pinto beans
- 1 can whole kernel corn ,drained
- 1 can stewed tomatoes - mexican style
- 1 can Rotel tomatoes
- 1 pkg. taco seasoning mix -(opt.)
- 1 pkg. original hidden valley ranch dressing(dry)
- 2 1/2 cups water or more, to make soup broth
Preparation:
Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls,
and have a skillet of hot cornbread to eat, too.
Shared by Miz Suzi
Shared by Miz Suzi
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