TEXAS TACO SOUP

Texas Taco Soup image

A quick and easy meal in the cold weather if you have a house full of kids. Once done, it can be left on the stove on simmer so those still hungry can graze from time to time. Serve with cornbread.

Provided by Ben Neel

Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes

Time 1h5m

Yield 10

Number Of Ingredients 8

Previous Next

Ingredients

3 pounds ground beef
2 onions, chopped
2 (15 ounce) cans pinto beans
2 (16 ounce) packages frozen corn kernels
3 (10 ounce) cans diced tomatoes with green chile peppers
6 serrano peppers, crushed
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix

Steps:

In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.

Nutrition Facts : Calories 605 calories, Carbohydrate 67.8 g, Cholesterol 82.4 mg, Fat 20.9 g, Fiber 16 g, Protein 40 g, SaturatedFat 7.7 g, Sodium 884.7 mg, Sugar 5.9 g