Unknownchef86's Empty-the-pantry Taco Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The first time I had this, I knew it was a winner. We like to crush the tortillas on top of the soup, like crackers, eat them out of the soup...and repeat! Other than the hamburger/chicken and the cheese, all of these ingredients can be stored in your pantry, making it a good emergency dish in case of sudden, unexpected guests or foul weather. A bag containing all the canned goods and the tortilla chips (with the meat and cheese separate), along with this recipe, makes a nice gift for someone that is housebound or unable to spend a lot of time cooking. Ingredients:
1 lb lean ground beef or 1 lb cubed chicken, browned |
2 (15 ounce) cans pinto beans with jalapeno peppers, undrained |
1 (15 ounce) can kidney beans, undrained |
1 (12 ounce) can hominy, drained |
1 (15 ounce) can cut green beans, drained |
1 (15 ounce) can mexican-style stewed tomatoes |
1 (15 ounce) can cajun-style stewed tomatoes |
1 (1 1/4 ounce) package taco seasoning |
1 (1 1/2 ounce) package spaghetti seasoning |
1 (1 ounce) package buttermilk ranch salad dressing mix |
1 (8 ounce) can tomato sauce |
tortilla chips (optional) |
cheddar cheese, grated (optional) |
Directions:
1. Heat thoroughly.
2. Top each bowl with grated cheese and lightly crushed tortilla chips, if desired.
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