Taco Soup

Karen Ellis

Ingredients

1 ½ lb ground chuck
½ lb ground beef
2 cans red beans
2 cans Trappey’s Pinto Beans with Jalapeno
2 cans Mexicorn
2 cans Mexican stewed tomatoes
1 can water (use an empty bean can)
1 package dry Lawry’s Taco Seasoning mix
2 packages dry Hidden Valley Ranch Dressing mix

Directions

Empty all the cans (juice and all) into pot. Brown meat separately and add Lawry’s Taco mix when done. Drain some, but not all, grease from meat. Add to pot and then stir in dry Ranch dressing mix. Do not bring to a rolling boil, but just let it begin to simmer and turn off. This is best if made the night before. Serve it with some Fritos and sour cream and chopped spring onions. Jalapenos go great with this, too! It also freezes well.

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