I was asked today for my Taco Soup recipe so I will just share it on my blog. It sure tasted good on this snowy, wintery, spring day! This soup is very easy to make-basically just open cans!!! But you have to plan ahead to have the cans on hand.
Taco Soup
1 lb. hamburger fried with 1 large, chopped onion.
Add:
1 can white hominy (15 oz.)
1 can diced tomatoes (28 oz.)
1 can whole yellow corn (15 oz. or 1 pint frozen)
1 can Original Rotel (tomatoes and green chilies mixed) (10 oz.)
1 can pinto beans (15 oz.)
1 can dark-red kidney beans (15 oz.)
1 can beef broth (14 oz.)
1 pkg. Old El Paaso dry taco seasoning mix (1 oz.)
1 pkg. dry Hidden Valley Ranch dressing mix (1 oz.)
1 qt. tomato juice
I drain and rinse all the beans to get rid of the thick, starchy liquid.
Heat and simmer for 15 minutes before serving. Can be made the day before.
Yield: 3 qts.
Crunch a handful of Dorito (our preference) or tortilla chips in bottom of soup bowl and add the soup with the following options sprinkled on top: sour cream, shredded cheese, hot sauce and salsa.
Alice Y Said:
on March 24, 2013 at 4:23 pm
–made it on this snowy day–Thanks, Pat
Alice
Mabel powell Said:
on March 24, 2013 at 6:10 pm
If this soup is as good as the bread was, I know that we will enjoy it.