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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This Taco soup was served at a ladies luncheon I attended at a church function. It was very flavorful and I loved the crunch that the fritos gave to the soup. This recipe makes a big batch, but my husband has no problem finishing this up as leftovers again and again. Ingredients:
2 cans diced tomatoes |
1 can rotel tomatoes |
1 lb ground beef |
1 package taco seasoning |
1 package hidden valley ranch dressing mix |
1 small onion, chopped |
2 cans pinto beans |
1 can white hominy |
cheddar cheese |
fritos corn chips |
Directions:
1. Brown meat and onion, then drain.
2. Mix into meat mixture: diced tomatoes, Rotel, taco seasoning, ranch dressing mix, pinto beans, hominy, and one can of water.
3. Simmer on the stove on low for about 2 hours or cook on low in the crockpot for several hours (I cook mine in the crockpot on low for 4 hours.) Place fritos in bottom of bowl, cover with the soup, then sprinkle with cheese.
4. Allow the soup to stand for several minutes so that the cheese will melt on top of the soup.
5. This soup is even better the next day!
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