Taco Soup

This is by far my husbands favorite and it's GREAT when it's cold out. It also freezes really well, so I make a huge pot and it feeds my family about 3 times.

If you want to make a vegetarian version of this recipe leave out the ground beef, and use vegetable broth instead of chicken broth. It makes a really hearty vegetarian soup as well.

If you like more spice, add the whole can of Rotel tomatoes, both Mexican and Original. I use half to keep the heat down.

What you need:
1lb ground beef
2 cans chicken broth
2 cans of pintos
1 can black beans (kidney or another variety you enjoy works great too)
1 can hominey
1 can corn
1/2 can Rotel Original tomatoes
1/2 can Rotel Mexican Tomatoes
1 packet of Original Taco Seasoning
1 packet Ranch dressing mix

Optional: Grated Jack/Cheddar Cheese and Tortilla chips


In a large soup pot, brown ground beef at the bottom. (I do this in the same pot to cut back on dishes, which I hate more then cooking).

Drain beef, then put back into pot. Add the rest of the ingredients. Stir, then simmer on low heat covered for about 40 minutes, stir occasionally. Serve with tortilla chips and top with some cheese.

Time: 50minutes, but for 40 of it you're really not doing anything :-)