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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a great soup for the cold days of winter. It is very filling all by itself, but I like to pour it over cooked rice and add a little extra cheese. About a zillion calories, but in the winter you need substance to keep you moving. I realize we really don't have cold weather in Texas, but I don't like cold of any kind. The orginal recipe for this soup was from a co-worker, but I have tweeked it so much that if doesn't even resemble the orginal recipe. I now claim it as My Recipe . Enjoy! Ingredients:
2 lbs extra lean ground beef, browned and drained |
3 (14 ounce) cans stewed tomatoes |
1 (14 ounce) can baked beans (bush brand bold & spicy beans) |
2 (14 ounce) cans corn |
1 (6 ounce) can green chilies, chopped |
1 (1 1/4 ounce) package taco seasoning mix |
1 (1 ounce) package hidden valley ranch dressing mix |
1 red onion, chopped |
Directions:
1. Brown ground beef and drain off fat.
2. Mix all ingredients, except for the onions, in a crockpot and cook on low heat for 2 or 3 hours. (Or on stove top.).
3. Add onions in last 30 minutes, so they will not over cook.
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