Friday, April 3, 2009

Taco Soup

1 ½ lb’s Hamburger Meat
1 Medium Onion (chopped)
4 16oz Cans Bushes Chili Beans (with juice)
1 Can Whole Kernel Corn (with juice, regular or large can you choose)
2 14.5oz Cans Diced Tomatoes (with juice)
1 Can Tomatoes with Green Chilies (with juice)
1 4oz Can Chopped Green Chilies
2 Cups of Water
½ tsp Salt
½ tsp Garlic Powder
¼ tsp Black Pepper
1 Package Taco Seasoning Mix
1 Package Dry Original Ranch Dressing Mix

In a large pot, brown and scramble hamburger meat (season to your tastes), drain. Add onion and cook about 5 minutes. Add (including juices) chili beans, corn, tomatoes, and green chilies, stir till combined. Add water then stir. Then add salt, garlic powder, black pepper, taco seasoning, and ranch seasoning. Stir till combined. Bring to a simmer and cover for 1 hour, stirring occasionally to prevent sticking.

Serve with tortilla chips, shredded mozzarella, and your favorite rolls.

(This recipe freezes well too. Pour cooled leftovers into Freezer Ziploc bags, and freeze. When ready to use again, set bags into warm-hot water. When soup loosens from edges, pour into a pot and heat until warmed through.)

By: Thompson Family

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