Taco Soup

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Taco Soup

Ingredients :

  • 2 pounds ground beef
  • 2 15 oz cans kernel corn (undrained)
  • 2 15 oz cans pinto beans (undrained)
  • 2 15 oz cans stewed tomatoes
  • 1 can extra hot Rotel Style Tomatoes
  • 1 package taco seasoning mix
  • 1 package Hidden Valley Original Buttermilk
  • 1 chopped onion
  • 1 bell pepper chopped
  • 2 15 oz cans Golden Hominy (optional)
  • cheese for garnishment

Directions :

Brown meat, onions, and bell pepper. Drain.

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Pour all ingredients into a large pot and heat over medium to low heat on the stovetop for one hour, Serve with chips or crackers. Water may be added if the consistency is too thick.

Editor Notes – the soup works well with most pea-sized beans. Pintos and Kidneys are so close, either one or both works. When I make the soup, any beans I have available I will use. Some cooks will use 2 cans each of ranch-style beans, black beans, corn, and hominy. The constants for my soup that I cook always include are the corn and hominy and either the Pintos or Kidneys beans. I have also made it using black eyes peas and black beans.

Members in the Facebook group have posted that they make this soup in a crock-pot. Over medium heat brown the ground beef and onions. Place the ground beef and other ingredients in a slow cooker noting not to drain any of the beans (no black beans). If too thick add 1 cup water. Mix to blend, and cook on low for 4 to 5 hours or on high for 2 to 3 hours. We have had visitors that have said they cook on low for 6 to 8 hours…

Enjoy.

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