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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.
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