Soup

Taco Soup

Name: Taco Soup
Yield: 4
Ingredients: 2 lbs ground chuck or venison; 1 onion chopped (optional); 1 can pinto beans; 1 can jalapeno pinto beans; 1 can white shoepeg corn; 1 pkg. taco seasoning; 1 (1.1 oz) pkg. Hidden Valley Ranch Dressing mix; 1 can Rotel tomatoes; 2 (14 1/2 oz) cans tomatoes (I use diced, some use stewed - whatever; I have on hand)

Serves 4

3.67/5(0 reviews)

Taco Soup

Category: SoupServes: 4Rating: 3.67/5

Taco Soup

Ingredients

2 lbs ground chuck or venison
1 onion chopped (optional)
1 can pinto beans
1 can jalapeno pinto beans
1 can white shoepeg corn
1 pkg. taco seasoning
1 (1.1 oz) pkg. Hidden Valley Ranch Dressing mix
1 can Rotel tomatoes
2 (14 1/2 oz) cans tomatoes (I use diced, some use stewed - whatever
I have on hand)

Instructions

Brown ground meat with onions; drain grease off. Add remaining ingredients together in dutch oven. Stir thoroughly and bring to a boil. Turn down heat and let simmer for about 20 minutes, stirring occasionally. Serve with cornbread, crackers, rice, or fritoes. Very versatile and fast to make!

Cooking Tips

• Read through all instructions before starting
• Prep all ingredients before cooking
• Adjust seasonings to taste
• Let rest for best results

Storage

• Store leftovers in refrigerator
• Best consumed within 2-3 days
• Can be frozen for up to 3 months
• Reheat gently before serving

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