Taco Soup

Sautéed ground beef and chopped onion combined with pinto beans, pink kidney beans, Mexican tomatoes, niblet corn, diced Tomatoes, tomatoes with chilies, diced green chilies, black olives, sliced green olives, taco seasoning mix, and dry ranch dressing mix. Soup is simmered on lo wheat to soften vegetables and meld flavors. Individual servings topped with sour cream, grated cheese and chopped onion.

Ingredients -

2 pounds Ground Beef
2 cups chopped White or Yellow Onion
2 (15 1/2 ounces each) cans Pinto Beans
2 (15 1/2 ounces each) cans Pink Kidney Beans
2 (15 1/2 ounces each) cans Mexican Tomatoes
1 (15 1/2 ounces) can Niblet Corn, drained
1 (14 1/2 ounces) can diced Tomatoes
2 (4 ounces each) cans diced Green Chilies
1 small can Black Olives, drained
1/2 cup Green Olives, sliced
1 package Taco Seasoning Mix
1 package Ranch Salad Dressing Mix Sour Cream
Grated Cheese
Chopped Onions

Preparation:

1. In a large skillet over medium heat, brown the ground beef and onions.

2. Drain off the excess fat.

3. Transfer ground beef and onions into stockpot.

4. Add pinto beans, kidney beans, Mexican tomatoes, niblet corn, diced Tomatoes, tomatoes with chilies, green chilies, black olives, green olives, taco seasoning, and ranch dressing mix, to the stockpot.

5. Simmer over low heat 1 hour.

6. Top with sour cream, cheese, and onions.

Ground Beef Recipe Tip -
Mexican Tomatoes

	Most canned Mexican tomatoes contain a small amount of diced onion and diced chili pepper. You can substitute with regular canned tomatoes, and perhaps add a tiny amount of onion and jalapeno pepper, or add a little salsa to the tomatoes.

Ground Beef Recipe Tip -
Ground Beef Usage

	Freshly purchased ground beef should be stored in the meat compartment, and should be used within 1 to 2 days, for best results use the same day. Freeze uncooked ground beef by wrapping in freezer paper, heavy-duty aluminum foil or resealable freezer bags.

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