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Taco Soup
I have to admit that when a good friend gave me this recipe, I wasn't certain I'd like it. But, after one taste, I changed my mind! My husband loves it—especially when the weather's cold. I've also fixed Taco Soup for my parents and in-laws, and taken it to church suppers. We live in a small oil-field town, and have two children, 7 and 5. I grew up on a ranch in the panhandle of our state
10 Servings
Prep: 5 min. Cook: 40 min.
Ingredients
2 pounds lean
ground beef
(90% lean)
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With Johnsonville Italian Sausage.
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1 small onion, chopped
3 cans (14-1/2 ounces
each
) stewed tomatoes
1-1/2 cups water
1 can (16 ounces) lima beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) hominy, drained
3 cans (4 ounces
each
) chopped green chilies
1 envelope taco seasoning
1 envelope ranch salad dressing mix
1 teaspoon salt
1 teaspoon pepper
Shredded cheddar cheese, optional
Tortilla chips, optional
Directions
In a large Dutch oven, cook beef and onion over medium heat until
meat is no longer pink; drain.
Stir in the next 11 ingredients; bring to a boil. Reduce heat; cover
and simmer for 30 minutes. Garnish with cheese and serve with chips
if desired. Yield: 10 servings.
© Taste of Home 2013
2 of 2
Taco Soup
(continued)
Nutrition Facts:
1 serving (1 cup) equals 302 calories, 7 g fat (3 g saturated fat), 44 mg cholesterol, 1,746 mg sodium, 34 g carbohydrate, 7 g fiber, 24 g protein.
© Taste of Home 2013