Taco Soup Recipe

Tricia Goyer is kind enough to share a favorite recipe her family loves. We hope you enjoy it too:-D

Remember to post a comment on yesterday's post for your chance to win her newest book.


TACO SOUP
• 2 pounds ground beef
• 1 large onion, chopped
• 1 can pinto (or kidney) beans
• 2 cans chili beans
• 1 can whole kernel corn
• 1 can white corn
• 2 cans Mexi-corn
• 1 can stewed tomatoes - Mexican style
• 1 can Rotel tomatoes
• 1 pkg. taco seasoning mix
• 1 pkg. original Hidden Valley Ranch Dressing
PREPARATION:
Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients (do not drain any of the cans) and simmer for an hour or so. When ready, serve in big soup bowls with tortilla chips, shredded cheese, salsa and sour cream.

(Note this recipe can have substitutes too. For example, my family doesn’t like onions, so I usually don’t use them. You can add whatever beans you like. I just use what’s in my cupboard. It’s the same with the corn and tomatoes. Sometimes if I don’t have Rotel, I’ll just throw in a can of green chilis for flavor. Some people serve it with cornbread instead of tortilla chips. You really can’t mess it up!)

Thanks so much Tricia!

Thank you for visiting.
Angie