Monday, April 18, 2016

Virginia's Taco Soup...

2 lbs of ground beef, browned
1 can of whole kernel corn (*drain)
2 cans of Pinto beans (*drain)
1 can of Kidney beans (*drain)
1 4 oz can of green chilies (*drain)
1 pkg of taco seasoning
1 pkg of dry Ranch dressing
1 28 oz can of diced tomatoes  (or 2 15 oz cans)
2 cans of Rotel tomatoes
2 cups of water

In a large pot, brown the ground beef.  Drain excess grease if necessary.

*Drain the cans of corn, pinto beans, kidney beans, and green chilis together in one strainer (I do not rinse) and add to the pot.

Add crushed tomatoes (with its liquid), Rotel tomatoes (with its liquid), and water to the pot.

Add the taco seasoning and the dry ranch seasoning to the pot, stir to mix, and bring to a boil, then reduce heat and simmer till ready to serve.

Serve with crackers or cornbread.

My notes:  This is the easiest recipe in my repertoire.  I almost always have everything in the pantry, and can throw it together in minutes, and as soon as it is warmed through it is ready to eat.

1 comment:

Linda H said...

Sounds delicious!