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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Taco Soup Recipe

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This recipe for Taco Soup is from The Brown/Riley Family Cookbook Project, 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 lbs. fresh lean ground beef
1 onion chopped
1 (4oz) can of diced green chilies
Taco seasoning packet
Ranch seasoning dip packet
2 cans corn, undrained
3 cans stewed tomatoes, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
shredded monterey jack or shredded cheddar cheese
tortilla chips
Directions:
Directions:
Brown meat and onions in a large stock pot; drain off grease. Add seasoning packets, tomatoes, beans, corn and chilies. Mix well and cook over medium heat for 30 minutes. Serve with shredded cheese and tortilla chips.
Personal Notes:
Personal Notes:
This soup can be made ahead and frozen. After cooking for thirty minutes, cool completely and place in a freezer bag. When ready to use thaw and heat through.

 

 

 

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