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  • Wednesday, February 22, 2012

    Taco Soup

    From the Kitchen of
    Author Sandra Schoger Foster

    1 lb. ground beef
    1 large onion
    1 can 15 oz Black beans
    1 can 15 oz White Northern beans
    1 can 15 oz Pinto beans
    1 can 15 oz white corn (or hominy)
    2 can 15 oz Rotel tomatoes w/chilis
    1 pkg Lawry's taco mix
    1 pkg envelope dry Ranch dressing

    • Brown ground beef in large skillet, break it up with large spoon as it cooks
    • Place beef mixture in big pot
    •  Put cut-up onion in same skillet and brown, keeping the residue of the beef for onions
    •  Place grilled onions in pot with beef mixture
    •  Add to big pot, all canned goods above. Only drain black beans.
    •  Water, keep adding as needed, also add can of beef or vegetable broth
    •  Add the envelope dry Ranch dressing and envelope of Lawry’s Taco mix. Stir.

    Let simmer for 20-30 minutes over medium/low heat. Stir occasionally.
    Serve with grated cheese or sour cream, and Santitas white corn chip

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