Taco Soup

Recipe courtesy of:
Dwight Miller, Boy Scout Troop 106, Pine Bluff, Arkansas

	1 pound ground beef
	1 package Hidden Valley (or similar brand) ranch salad dressing and seasoning mix
	1 package taco seasoning mix
	1 can diced or crushed tomatoes
	1 can Rotel (or similar brand) diced tomatoes with chili peppers
	1 can whole kernel yellow corn
	1 can chili beans or ranch beans
	1 can pinto beans or kidney beans
	2 cups water

Note: Do not drain away the liquids from any of the canned vegetables. They will be used in the recipe.

Brown beef until cooked thoroughly. Drain excess oil. Add ranch seasoning mix and taco seasoning mix. Add 1 can tomatoes and liquid from the can. Stir until mixed. Heat to a simmer, stirring occasionally.

Add remaining vegetables and liquids from the cans. Stir until mixed. Heat to a simmer. Let simmer 5-10 minutes, stirring occasionally. If the soup becomes too thick, add water as needed for desired thickness.

Makes about 3 quarts of soup. Serve with cornbread, crackers, or corn chips.

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This page last updated: 14 Jan 2004