Recipe: Taco Soup

16 Jan
This soup is so delicious on cold winter nights.  It has been downright cold and rainy here in Texas this past week.  While we didn’t have all the snow that most in the South got, we did have cold winter days and nights.  I made this soup on one of those nights and it warmed us all up.  I don’t make mine very spicy so this is a perfect soup to serve to kids as well. 
The great thing about this soup is it can really be a pantry meal.  If you don’t have pinto beans, use ranch or black beans.  Or use all kidney beans.  Whatever hearty bean you have.  If you don’t have stewed tomatoes, use all diced.  You can also throw it in the crock pot and let it simmer on low and have a great meal to come home to.  Just brown your meat first and then add it to the crock pot. 
It really is a great easy “throw together” soup.
Enjoy!
Taco Soup
2 lbs ground beef
1 medium onion, diced
1 bell pepper, diced
1/2 tsp salt
1 tsp pepper
1 pkg taco seasoning
1 pkg ranch dressing mix
1 can diced tomatoes (I use fire roasted)
2 cans stewed tomatoes
3 cans water
2 cans pinto beans
1 can light red kidney beans
1 can corn, drained
1 can green chilies, diced
Brown beef with onion and bell pepper.  Put all ingredients in a heavy pot or Dutch oven.  Simmer for 45 minutes.  Serve with shredded cheese, sour cream and corn chips.

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Linked To:
 * Mommy’s Kitchen:  Potluck Sunday
 * I Heart Naptime:  Sunday Scoop
 * 11th Heaven’s Homemaking Heaven:  Homemaker Monday
 * All the Small Stuff:  Tuesdays at the Table

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