Taco Soup

Hazel's Hot Dish Recipe of the Week

Taco Soup

I saw this recipe someplace and thought it sounded interesting. Then my daughter-in-law, Sharon Collie Smith, made it and brought to the house. Was it yummy!

2 pounds ground beef
2 cups diced onions
2 15 1/2-ounce cans pinto beans
2 15 1/2-ounce cans pink kidney beans
1 15 1/2-ounce can whole kernel corn
1 14 1/2-ounce can Mexican style stewed tomatoes
1 14 1/2-ounce can diced tomatoes
1 14 1/2-ounce can tomatoes with chiles
1 4 1/2-ounce can diced green chiles chopped
1 1 1/4-ounce package taco seasoning mix
1 1-ounce package Ranch salad dressing mix

Brown ground beef with onion. Drain off excess fat and transfer to a slow cooker. Add remaining ingredients and cook on low for 8 hours.

Serve with grated cheddar cheese, sour cream, jalapenos and green onions. Corn chips are also good with this dish.