"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Taco Soup Recipe

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

Laurel Perry
Added: Monday, July 9, 2007


Taco Soup

1 1/2 to 2 lbs ground beef
1 lg onion, chopped
4 cloves garlic, chopped
1 pkg Taco Seasoning

1 can Black beans, undrained
1 can Pinto beans, undrained
1 can Kidney beans, undrained
1 can whole kernel corn, undrained
1 can Rotel tomatoes
1 can Diced tomatoes with onions
2 cups water
1 pkg Taco Seasoning
1 pkg Hidden Valley Ranch Dressing powder

6 ounces of Velveeta, cubed

shredded cheddar or colby jack
corn chips
sliced green onions
sour cream

Brown ground beef, chopped onion, chopped garlic with taco seasoning pkg sprinkled on top in skillet until brown and no pink shows.
Meanwhile, combine all the rest of the ingredients (except salt and pepper) in large Stockpot. When ground beef mixture is ready, add it to pot. Add salt and pepper to taste. Bring to a boil, and then turn down to simmer, stir frequently. Cook for 45 minutes to 1 hour. Toward the end of cooking time, add the cubes of Velveeta and stir until melted.

Serve with desired accompaniments: Shredded cheese (either cheddar, or colby jack) , corn chips, sour cream, guacamole, tortilla chips, etc. Can also top with salsa and chopped green onions.

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