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Ann Brock’s Taco Soup

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Recipe Source: allthingssouthern.com

Ingredients:

1 Can Red Kidney Beans
2 Cans Pinto Beans
1 Can Whole Kernel Corn
1 Can Diced Ro-Tel Tomatoes w/Peppers
1 Can Stewed “Mexican Recipe” Tomatoes
1-2 Pounds Ground Chuck or venison
1 Pkg. Dry Taco Seasoning
1 Pkg. Dry Ranch Valley Seasoning

Directions:

Add seasonings and one cup of water to browned and drained meat. Add all cans with their juices and bring to a boil. Simmer at least thirty minutes. Add water to desired soup consistency. ( I usually rinse out the bean cans and pour the water into the pot. I get all the goodie from the beans and cut down on smelly garbage at the same time.)

Serve with cornbread, crackers or Frito chips. Top with grated cheese and enjoy.

2 Comments

  1. I made this last weekend and it was met with rave reviews! (had the last of it for breakfast today in fact :))

    My variation: I left out the Rotel (little tummies can’t tolerate spicy foods like I can!), I was out of pintos so substituted chili beans, added about 1 to 1-1/2 teaspoons cumin and salt and pepper to taste.

    It was wonderful topped with melted sharp cheddar cheese and a dollop of sour cream!

  2. My mother tells me that this is an old Weight Watchers recipe. If anyone has any additional background info, please feel free to share!

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