Contest-Winning Taco Soup Recipe
I have to admit that when a good friend gave me this recipe, I wasn't certain I'd like it. But, after one taste, I changed my mind! My husband loves it—especially when the weather's cold. I've also fixed Taco Soup for my parents and in-laws, and taken it to church suppers.
We live in a small oil-field town, and have two children, 7 and 5. I grew up on a ranch in the panhandle of our state, though, and even today I find I sure miss the country at times!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 teaspoon salt
- 1 small onion chopped
- 1 teaspoon pepper
- 1 envelope ranch salad dressing mix
- shredded cheddar cheese optional
- 1-1/2 cups water
- 1 envelope taco seasoning
- 1 can (15 ounces) pinto beans rinsed and drained
- 2 pounds lean ground beef (90% lean)
- 3 cans (14-1/2 ounces each) stewed tomatoes
- 1 can (16 ounces) lima beans rinsed and drained
- 1 can (16 ounces) kidney beans rinsed and drained
- 1 can (14-1/2 ounces) hominy drained
- 3 cans (4 ounces each) chopped green chilies
- tortilla chips optional
- Carbohydrate 1.47542263974359 g
- Cholesterol 58.9670081 mg
- Fat 9.08635607948718 g
- Fiber 0.34185747447723 g
- Protein 18.2764800884615 g
- Saturated Fat 3.68703043133026 g
- Serving Size 1 1 serving (102g)
- Sodium 114.578509250256 mg
- Sugar 1.13356516526636 g
- Trans Fat 1.13267568078718 g
- Calories 166 calories
Directions In a large Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and serve with chips if desired. Yield: 10 servings. Originally published as Taco Soup in Country Woman January/February 1992, p33 Print Add to Recipe Box Email a Friend
