cooking
Taco Soup
Posted by
tricia on
02.06.09 |
6 Comments
Short Link: http://onceamonthmom.com/?p=580
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Taco Soup with Mexican Grilled Cheese
Taco Soup with Mexican Grilled Cheese
Author/Source:
Janice Reisert (Tricia’s grandmother)
Ingredients:
2 lbs Ground Beef
1 medium Onion, chopped
1 teaspoon Salt
1/2 teaspoon Pepper
1 package Ranch Dressing Mix
15.5 ounces Canned Whole Kernel Corn
1 can (15.5oz) Canned Diced Tomatoes
1 can (15.5oz) Canned Ro-tel Tomatoes with Green Chilis
3 cans (15.5oz) Ranch Style Texas Beans
2 cups Water
Directions:
Brown ground beef and onion. Drain. Add meat and remaining ingredients to crockpot. Cook on low for 4 hours. Serve.
For added flavor serve over tortilla chips and offer sour cream and shredded cheese.
Servings:
12
Freezing Instructions:
After fully cooked, place soup in medium or large plastic ware or gallon size zipper freezer bags. Make sure to leave at least 1/4 inch space above the liquid as it does expand during freezing.
This is one of my favorites. I LOVE tacos, so why not liquid tacos?
Ben (Tricia’s husband)
I have done a similar recipe… we put tortilla chips and a slice of Velveeta in the bowl and pour the soup over it… it’s really good like that!
Girl…this was GOOD! We loved it!
LOL! So glad. We love it too. My husband just asked about it the other day.
should have asked this before, because I’m in the middle of assembling and realize the instructions don’t indicate whether you drain the canned stuff Ie. tomatoes & beans. I’m not going to drain them, hope that is the intention.
Tracy
No draining needed!