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TACO SOUP
INGREDIENTS:
1 lb. sausage
1 (28 oz) can diced tomatoes
1 lb. ground beef or venison
1 (15 oz) can Red Kidney beans
1 (11 oz) can whole kernel corn, drained
1 (4 oz) can chopped Chile peppers
1 (10 oz) can RoTel tomatoes and Chile peppers 1 (15 oz)
can pinto beans
1 envelope taco seasoning
1 envelope Hidden Valley Ranch Dressing
2 cups chopped onions
Brown the ground beef, sausage and onions in a large skillet or pot; drain
the excess fat and then transfer to a large slow cooker or a stockpot.
Add the beans, corn, green chiles, tomatoes, taco seasoning, Ranch
dressing and thoroughly mix and cook in a slow cooker for 6 to 8 hours on
low heat or bring to a boil if using a regular stock pot and reduce heat to
low and simmer for 1 to 2 hours.
Serve and/or garnish with Corn chips, Sour cream, grated cheese;
whatever your choice.
This is a compilation of ingredients from various Taco Soup recipes and
other sources.
I substituted ground venison without any fat added (about 1.5 lbs.) for the
ground beef and used chopped jalapenos in the soup instead of the chopped
Chile peppers. This recipe is not too far off taste from my Quick Fix
Venison Chili Bean Recipe but you definitely get the flavor of Tacos from
the Taco seasoning mix.
This Taco soup will definitely get your nose to running and will warm you up
on a cold winter day for sure!YIELD: 6 servings or more.
Bill aka Mickey Porter 12-23-10.
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