Taco Soup (1 comment) Tex-Mex & Southwest
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- 1 lb. lean ground beef
- 1 large onion, chopped
- 1 can kidney beans (drained)
- 1 can pinto beans (drained)
- 1 can whole kernel corn
- 1 can white hominy
- 1 can Rotel diced tomatoes with green chiles
- 1 can stewed tomatoes
- 1 packet taco seasoning mix
- 1 packet ranch dressing mix
- 1-2 cups water
- Tabasco Sauce
Brown ground beef and chopped onion in heavy skillet over medium to medium-high heat until beef is no longer pink and onion is translucent. Remove from skillet with slotted spoon and drain on paper towels.
Drain and rinse both cans of beans.
Add all other canned ingredients, undrained, into a large soup pot or Dutch Oven.
Add the drained beans, cooked hamburger mixture, taco seasoning mix, ranch dressing mix and water to the pot.
Simmer for 30 minutes. Season with Tabasco sauce to taste. Serve hot.
Serve with hot cornbread and grated cheese for garnish. Nutrition info: per serving, using 95% lean ground beef: Calories 257, Total Fat 4.2 g, Saturated Fat 1.5 g, Cholesterol 38 mg, Protein 20 gm, Carbohydrate 35 gm, Iron 3.4 mg, Zinc 4 mg, Sodium 1032 mg, Potassium 431,6 mg, Calcium 54.5 mg, Vitamin C 8.7 mg, Vitamin A 59.4 RE, Vitamin B12 1.1 ug.