Sunday, December 21, 2008

Taco Soup (YUM!)

I'm just in the mood to post a recipe today. This is one of our favorites! Actually, we just had it for dinner because it is soooo cold outside. Brrrrr! I highly recommend trying this!

Paulette's Bean Soup ("Taco Soup")

2 lbs. hamburger
1 large onion

Brown hamburger and onion together.

Add (do NOT drain cans):

1 can diced tomatoes
1 can beef broth
1 can white hominy
1 can corn
1 can black beans
1 can red beans
1 can white limas (we use butter beans)
1 can pinto beans
1 can navy beans
1 can Rotel (mild or hot, your choice)
1 package Taco seasoning
1 package Valley Ranch Buttermilk Ranch Dressing Mix

Simmer for 45 minutes.

Serve over Frito Corn Chips. Sprinkle shredded Cheddar cheese over the top of the soup. Add a dollop of sour cream (if desired).



If you have a very large crock pot, this will all fit. It takes about 4 hours on low.

Use all the same size cans. They are usually 15 oz. size. We sometimes add 29.50 oz. of the pinto beans. It makes the soup a bit thicker. We also substitute onion powder for the large onion.

This makes a lot of soup! It freezes very well.

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