Taco Soup

This is my mom’s classic taco soup recipe.  I don’t know anyone who doesn’t like it!  It is a crowd pleaser, and is perfect for the fall season as the weather is cooling down for us here in Texas.  Taco Soup serves a lot, so my mom will usually make it when my Dad is on business trips.  She will just eat taco soup all by herself for a whole week.  That was she can sew and not have to cook!  Enjoy!
Brown meat with onions and green chiles over medium-high heat.

When meat is browned, add the rest of the ingredients and bring to a boil.

Simmer for 30 minutes.

Taco Soup
2 lbs. ground beef
1 small onion
1 can (4 oz.) chopped green chiles (we used rotel instead)
1 tsp salt
1 package (1 1/4 oz.) taco seasoning
1 package (1 oz.) ranch dressing mix
1 can (14 1/2 oz.) hominy, undrained
2 cans (14 1/2 oz. each) stewed tomatoes, undrained
1 can (15 oz.) kidney beans, undrained
1 can (15 oz.) pinto beans, undrained
1 1/2 cups water

1.  Brown ground beef with onion and green chiles on medium high heat in large dutch oven or pot.  Make sure meat is not pink on the inside.
2.  Stir in remaining ingredients, bring to a boil.
3.  Simmer 30 minutes on low.

Yield:  10 servings

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