Taco Soup

This is a Mexican-flavored variation on chili where you can actually use leftovers. I make it different every time depending on what is in the fridge. I have had friends put it on tortillas, eat it in a bowl, or use it as a dip.

Difficulty: Easy

Servings: 6

Prep Time: 10   Cook Time: 40  

Ingredients

1 lb ground meat
1 packet taco seasoning mix
2 -16 oz cans diced tomatoes
1 packet ranch dressing mix
1-16 oz can hominy
1-16 oz can lima beans
1-16 oz can Mexican corn
1 16 oz can black beans
1-16 oz can red kidney beans
1 16 oz can pinto beans

Directions

Brown ground meat and drain fat. Add the taco seasoning and dressing mix and 1 cup water. Bring to a boil. Turn the heat down and add all the vegetables. Cover and simmer for 30 minutes, stirring occasionally.

Serve with cheese, sour cream, guacamole, and tortilla chips or Fritos.

Categories: Chilis, Kid-Friendly, Main Dish, One Dish Meal, Other Soups & Stews, Soups & Stews

Tags: Tex-Mex

Submitted by: dwooten on January 19, 2011