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Mom's Taco Soup Recipe

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This recipe for Mom's Taco Soup is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans light red kidney beans, drained and rinsed
2 11-oz cans niblet corn, drained
1 15- or 16-oz can stewed tomatoes with green pepper, onions & celery included – do not drain (chop into bite-sized pieces)
2 cans Rotel tomatoes with green chilis, diced; do not drain
2 lbs ground turkey, beef, etc. (take your pick), browned and drained
1 pkg taco seasoning
1 pkg Hidden Valley Ranch dressing mix
2-3 c water or enough to cover
Directions:
Directions:
Mix all together. Simmer for 40 mins to 1 hour (covered; can remove lid during last 10 mins). Great if made day before, refrigerated and reheated.

When serving have toppings of sour cream, shredded cheese, corn chips or tortilla chips, tomatoes or anything else you like on your “taco.”
Preparation Time:
Preparation Time:
1.5 hr

 

 

 

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