Taste of Home
Contest-Winning Taco Soup
TOTAL TIME: Prep: 5 min. Cook: 40 min.
YIELD: 10 servings.
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, though, and even today I find I sure miss the country at times!
Ingredients
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2 pounds lean ground beef (90% lean)
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1 small onion, chopped
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3 cans (14-1/2 ounces each) stewed tomatoes
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1-1/2 cups water
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1 can (16 ounces) lima beans, rinsed and drained
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (14-1/2 ounces) hominy, drained
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3 cans (4 ounces each) chopped green chiles
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1 envelope taco seasoning
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1 envelope ranch salad dressing mix
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1 teaspoon salt
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1 teaspoon pepper
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Shredded cheddar cheese, optional
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Tortilla chips, optional
Directions
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1.
In a large Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
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2.
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.
Nutrition Facts
1 cup: 302 calories, 7g fat (3g saturated fat), 44mg cholesterol, 1746mg sodium, 34g carbohydrate (4g sugars, 7g fiber), 24g protein.
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