Taco Soup

Ingredients -

2 pounds Ground Beef
2 cups chopped Onion
2 (15 1/2 ounces) cans Pinto Beans
2 (15 1/2 ounces) 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 -

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.