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TACO SOUP

  • 1-1/2 lb. ground chuck, drained and crumbled
  • 1/4 cup dried chopped onions
  • 2 packages taco mix
  • 2 packages ranch mix
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can whole kernal sweet corn, drained
  • 1 can creamed corn
  • 1 can stewed diced tomatoes
  • 1 can Rotel
  • Shredded cheese topping
  • Sour cream for topping
1. Mix all together except cheese and sour cream toppings.
2. Place in slow cooker on medium level for 2 hours.
3. Serve with Fritos. Top with sour cream and shredded cheese.

         Jo Martin
         Oakland MS