"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Taco Soup Recipe

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This recipe for Taco Soup, by , is from Bubba's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Martinez
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds browned ground beef
1 (1.25 ounce) package taco seasoning mix
1 1/2 cups water
1 (15 ounce) can Goya black beans-rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can tomatoes
1 (10 ounce) can Rotel
1 (4 ounce) can chopped green chilies
1 (1 ounce) package ranch salad dressing mix

Directions:
Directions:
Place all ingredients in a crock pot, cover and cook for 6-8 hours. Serve topped with sour cream or cheese and chips. How easy is that?!

Personal Notes:
Personal Notes:
We love this recipe...especially on cold winter nights. You can easily play with the recipe, deleting or replacing some of the ingredients with things that you like or dislike. I like to make my own pinto beans rather than using canned but canned work well too. I replaced the ranch style beans and the stewed tomatoes, in the original recipe, with black beans and canned tomatoes(I throw in some fresh tomatoes about an hour before serving) and I use the Rotel with cilantro. You get the idea!

 

 

 

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