Taco Soup
Source of Recipe
star
List of Ingredients
1 1/2 to 2 lbs ground beef
1 lg onion, chopped
4 cloves garlic, chopped
1 pkg Taco Seasoning
1 can Black beans, undrained
1 can Pinto beans, undrained
1 can Kidney beans, undrained
1 can whole kernel corn, undrained
1 can Rotel tomatoes
1 can Diced tomatoes with onions
2 cups water
1 pkg Taco Seasoning
1 pkg Hidden Valley Ranch Dressing powder
salt
pepper
6 to 12 ounces of Velveeta, cubed, depending on how cheesey you want it, use spicey Mexican velveeta if desired
guacamole
salsa
shredded cheddar or colby jack
corn chips
sliced green onions
sour cream
Recipe
Brown ground beef, chopped onion, chopped garlic with taco seasoning pkg sprinkled on top in skillet until brown and no pink shows.
Meanwhile, combine all the rest of the ingredients (except salt and pepper) in large Stockpot. When ground beef mixture is ready, add it to pot. Add salt and pepper to taste. Bring to a boil, and then turn down to simmer, stir frequently. Cook for 45 minutes to 1 hour. Toward the end of cooking time, add the cubes of Velveeta and stir until melted.
Serve with desired accompaniments: Shredded cheese (either cheddar, or colby jack) , corn chips, sour cream, guacamole, tortilla chips, etc. Can also top with salsa and chopped green onions.
This is better the second day..doesn't taste so much like a chili clone..has more of a bite and a cheesieness. From now on, I'll make it the day before and refrigerate overnight.
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