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Sherry's Taco Soup Recipe

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This recipe for Sherry's Taco Soup, by , is from Junction First Presbyterian Church's Timeless Recipes, 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!

Contributor:  
Contributor:  
Sherry Hubbard

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. ground beef
1 onion chopped
1 can pinto beans (14.5 oz), rinsed and drained
1 can kidney beans (14.5 oz), rinsed and drained
1 can lima beans (14.5 oz), rinsed and drained
1 can corn (or hominy) (14.5 oz), drained
3 cans diced tomatoes (14.5 oz)
1 or 2 cans green chilies (4 oz), chopped
1 1 cups water
1 tsp salt
1 tsp pepper
1 pkg taco seasoning mix
1 pkg (or 3 TBSP) Hidden Valley Ranch seasoning powder
tortilla chips and cheese for toppings

Directions:
Directions:
Brown the meat and onion together until the pink is gone. Drain.
Put meat into the crock pot and add pinto, kidney, and lima beans that have been rinsed and drained. Then add the corn (or can use hominy) drained.
Add the water, salt and pepper, and the taco and Hidden Valley Ranch seasonings.
Stir all together. Cook to simmer for 30 minutes or longer (can remain in slow cooker for a long time).
To serve, top with shredded cheddar or Mexican cheese blend.
We serve it over crushed tortilla chips.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes plus cooking time (30 + minutes)
Personal Notes:
Personal Notes:
This is our Wednesday night before Thanksgiving go to dinner to allow for serving whenever the family members arrive.

 

 

 

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