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Taco soup

January 13, 2013 By denise 3 Comments

The first tTaco Soupime I had Taco Soup was probably 15 years ago. I was part of a ladies club and for a Christmas Bazaar they made these gift baskets with all the ingredients for this dish. I gave one to my sister for Christmas and she made it and we were hooked. There are lots of different variations of this soup out there but once again I am a plain Jane and like it simple.


Taco Soup

Ingredients:

2 lbs. extra lean ground beef
1 pkg. Hidden Valley Original Ranch Dressing mix
1 pkg. Taco Seasoning mix
1 Can Pinto Beans
1 Can Red Kidney Beans
1 Can Whole Kernel Corn
1/2 Can Rotel tomatoes
1 cup water

Instructions:

In a large pot brown meat. Once done, drain the grease. Mix Hidden Valley Ranch dressing mix and Taco Seasoning mix into meat.

Without draining cans add all other ingredients. Simmer 1 hour. Serve this with Jiffy corn muffins.

Note: You can use whatever beans you prefer.

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Filed Under: Beef, Recipes

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Trackbacks

  1. Southwestern Corn Muffins says:
    January 14, 2013 at 9:39 am
    [...] that it’s finally turned cold here, it was time to make some Taco Soup. Oh how I love taco soup. With corn muffins, yes [...]
    Reply
  2. Slow Cooker Taco Chili says:
    October 17, 2013 at 6:00 pm
    […] the weather gets a little cool, my nephew Caleb starts asking for Taco Soup. Even though it isn’t cold here yet, I decided to make this in the slow cooker and give him a […]
    Reply
  3. Bubble Up Taco Soup says:
    January 19, 2016 at 12:58 pm
    […] my house, the Bubble Up Pizza Casserole is a huge hit. Another favorite is Taco Soup. So of course that meant I had to combine the two. And the result was mighty tasty. The photo may […]
    Reply

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