"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Taco Soup, by Van Harkins Pennington, is from Feeding The Flock,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Van Harkins Pennington Added: Sunday, March 22, 2009
First list of ingredients: 2 lbs. lean ground beef 1 small chopped onion 3 cans (4 oz.) chopped green chilies 1 tsp. salt 1 tsp. pepper 1 can ( 15 - 16 oz.) pinto beans, rinsed and drained 1 can 16 oz. lima beans 1 pkg. 1/4 oz. taco seasoning mix 1 1/2 c. water
Second list of ingredients: 1 pkg. 1 oz. ranch dressing mix 1 can 14.5 oz. hominy (drained) 3 cans 14.5 oz. stewed tomatoes 1 can 16 oz. red kidney beans (drained)
Brown beef with onion; drain. Add rest of first list of ingredients - bring to a boil. Add second list of ingredients and bring to a boil. Simmer 30 minutes. Serve with chips and shredded cheese. Freezes well.
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