[CnD] Taco Soup II

Helen Whitehead hwhitehead at cogeco.ca
Tue Feb 7 01:41:46 GMT 2012

Taco Soup II

This taco soup was shared by Suzi, who also says it freezes very well. Serve
this flavorful soup with cornbread or muffins for a delicious everyday
meal! If you don't have pinto beans, make it with black beans or similar
beans. Take a look at the reviews to see what others have done with the

Cook Time: 1 hour, 5 minutes
Total Time: 1 hour, 5 minutesPT1H5M
Yield: Serves 6 to 8
. 2 pounds ground beef
. 1 tablespoon olive oil, if ground beef is very lean
. 1 large onion, chopped
. 1 can (15 ounces) pinto beans
. 1 can (11 to 15 ounces) whole kernel corn ,drained
. 1 can (14.5 ounces) stewed tomatoes - Mexican style if available
. 1 can (10 to 15 ounces) Rotel tomatoes (or tomatoes with green chile
. 1 pkg. (about 1 ounce) taco seasoning mix -(opt.)
. 1 pkg. original hidden valley ranch dressing(dry)
. 2 1/2 cups water or more, to make soup broth

Brown ground beef and onions in a large pan with olive oil if needed; drain
off fat. Add remaining ingredients and simmer for an hour or so. When ready,
serve in big soup bowls, and have a skillet of hot cornbread to eat, too.

Shared by Miz Suzi

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