Taco Soup

1 lb ground beef

1 large onion, chopped

1 can kidney beans, undrained

1 can fat-free refried beans

1 can Mexican style chili beans, undrained (or pintos)

1 16 oz can corn, undrained

1 16 oz can chopped tomatoes, undrained

1 15oz can tomato sauce

1 ½ cups of water

1 4 oz can chopped green chilis (or 1 can Rotel chopped tomato and chilis)

1 pkg dry taco seasoning

1 pkg Hidden Valley Ranch Dressing mix (not buttermilk)

Cook beef and onions until beef is browned and drain (can also add red, yellow or green peppers).  Mix beef and onions with other ingredients in a large pot.  Bring mixture to a boil; reduce heat and simmer 15 minutes.  Makes 3 ½ quarts of soup.  This freezes well and can be kept frozen for up to 3 months.



Filed under Food for adults, food kids like, recipes

2 responses to “Taco Soup

  1. Have been cooking this forever and still love it!

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