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Taco Soup Recipe

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This recipe for Taco Soup is from The Sneed 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:  
1 pound lean ground beef, browned with
1 large onion, chopped.(Use dutch oven)
Drain any fat off, then add:

1 can kidney beans, not drained
1 can pinto beans or Mexican style chili beans, not drained
1 pkg Hidden Valley Dressing mix (not buttermilk)
1 6 oz can chopped tomatoes, not drained
1 5 oz can tomato sauce
1 1/2 cups water
1 can Rotel or chopped green chilis
1 pkg dry taco seasoning--- mild. (Can cut back on this if too spicy)
16 oz can whole corn, not drained.
(optional)- add chopped red, green or yellow pepper.

Directions:
Directions:
This favorite hearty soup makes 3 quarts. Reheats well and can be frozen up to 3 months.
1 cup= 2 ohs for WeightWatchers.

Number Of Servings:
Number Of Servings:
3 quarts
Preparation Time:
Preparation Time:
30 minutes, then simmer to blend flavors.
Personal Notes:
Personal Notes:
On a cold day, the smell of this soup will bring everyone together.
You can top the servings with broken tortilla chips or serve with the chips beside. A salad completes the meal.

 

 

 

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