Sunday, October 28, 2007

Taco Soup

Do not be put off by the list of ingredients. This recipe is OOH-SO-EASY. The most work you will have to do is to open cans for a hearty soup the whole family will love.

1 pound of ground beef
1 large onion, chopped
3 (15 1/2-ounce) cans Mexican-style chili beans, undrained
3 (15 1/4-ounce) can whole kernel corn, undrained
1 (15-ounce) can of tomato sauce
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles
2 (1 1/4-ounce) envelope of taco seasoning mix
1 (1-ounce) envelope Ranch-style dressing mix
1 1/2 cups water

Toppings: corn chips, shredded lettuce, chopped tomato, sour cream, shredded Cheddar cheese

1. Cook beef and onions in a Dutch oven medium-high heat until meat is browned and onions are tender, stirring until meat crumbles; drain.

2. Stir beans and next 7 ingredients into beef mixture; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

3. Spoon soup into bowls; top with desired toppings.

Makes - 3 1/2 quarts

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