Taco Soup

Preparation time: 20 Cooking time: 45-1hr. Easy - for beginners Serves: 8-10

Description

Recipe from a friend, Becky Westbrook December 2010

Ingredients

1 lb. ground chuck, cooked and well drained
1 small white onion, sauted
1 can Pinto beans, with juice
1 can light red kidney beans, with juice
2 cans Rotel Original
1 can of whole kernel corn, drain about 1/2 the juice off
1/2 cup h20
1 pkg. Original Ranch 16 oz pkg (3Tbsp “Ranch Mix”
if you buy Ranch by the large container)
1 pkg. Taco Mix ( 1.25oz.)
1 tsp. salt
coarse black pepper to taste

Method

Brown ground beef, and cook white onions til done. Drain off all grease. Place back in dutch oven and add all the beans with juice, corn (1/2 the juice) and all dry ingredients. Add 1/2 cup H20. Stir well. Bring up to a boil and then reduce heat to low, medium low for about an hour… Top it off with shredded Cheddar Cheese…

Delicious..Serve with bite size Totitos..

Better the next day…enjoy:)