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Mexican Bean Soup




Source of Recipe


Tabby


List of Ingredients




Mexican Bean Soup

2 lbs ground beef
1 med. onion, chopped
1 quart water
3 cans (14 1/2 oz. each) diced tomatoes, undrained
2 cans (15 1/2 oz. each) hominy, drained
2 cans (15 oz. each) ranch-style or chili beans
16 oz. can kidney beans, rinsed and drained
4 oz. can chopped green chilies
2 envelopes taco seasoning mix
1 oz. envelope original ranch dressing mix
2 Tbsp. brown sugar
1/4 t. cayenne pepper
Shredded cheddar cheese and sour cream, optional



Recipe



In a Dutch oven or soup kettle, brown beef and onion, drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.

Makes 4 quarts or 14 to 16 servings