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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Taco Soup Recipe

5 stars - based on 1 vote
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This recipe for Taco Soup is from Dungans of the Northern Neck 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:  
1˝ lbs ground beef
1 cup chopped onion
1 (1.25 oz) package taco seasoning
1 (1 oz) envelope ranch dressing mix
2 (15.25 oz) cans whole kernel corn, undrained
1 (15 oz) can pinto beans, undrained
1 (15 oz) can black beans, undrained
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (12 oz) can light beer (or water)
1˝ cups water
Directions:
Directions:
Cook beef and onion in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink; drain. Combine meat mixture, taco seasoning mix, and next 7 ingredients in a 5˝ quart slow cooker. Cover and cook on low 5 to 6 hours. Serve with desired toppings.
Personal Notes:
Personal Notes:
This is our favorite “dump and go” recipe. The ingredients sound a little weird, but the flavor is excellent. The beer is not noticeable, provided you use a beer with a mild taste (some would say no taste!) like Miller Light; I think it’s mostly there to tenderize the meat. This recipe makes a full five quarts, but it tastes better the longer it keeps, and it freezes well.

 

 

 

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