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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I got this recipe from my Cooking With Paula Deen magazine alst September and have made it over and over again. It's quick enough for a work night or a busy weekend. It even freezes well but you'll have to make a double batch if you want to have any leftovers for freezing. Read more . - Ingredients:
easy taco soup |
1-lb ground beef |
1 large onion, chopped |
4-cups water |
1 (16-oz)can light red kidney benas, drained |
1(15.5-oz0 can pinto beans, drained |
1 (15.25-oz) can niblet corn, drained |
1 (15-oz) can black beans, drained |
1 (15-oz) can tomato sauce |
1(10/75-oz) can tomato soup |
1 (10-oz) can rotel |
1 (10-oz) can enchilada sauce |
1 (1.25-oz) package taco seasoning mix |
1-tspn salt |
Directions:
1. In a large Dutch oven, combine ground beef and onion and cook tunitl beff is browned and crumbly; drain.
2. Stir in water, kidney ebeans, pinto beans, corn, black beans, tomato sauce, tomato soup, Rotel, enchilada sauce, taco seasoning mix, and salt.
3. Bring to a boil; reduce heat, and simmer for 1 hour.
4. That's it. Enjoy. - Susana in Louisiana
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