Taco Soup from The TeaGarden - WLOX.com - The News for South Mississippi

2/3/03

Taco Soup from The TeaGarden

 

 

Taco Soup
- The TeaGarden, Gulfport

  • 1 lb. Ground Chuck
  • 28 ozs. Stewed Tomatoes
  • 10 oz. (1 can) Rotel Tomatoes
  • 15.5 oz. (1 can) Pinto Beans
  • 15.5 oz. (1 can) Jalapeno Pinto Beans
  • 15.5 oz. (1 can) Whole Kernal Corn
  • 8 oz. Taco Seasoning
  • 8 oz. Powdered Ranch Dressing

Brown the ground chuck in a skillet. Drain excess grease. Place in a 4 quart boiler along with the ingredients above. Allow soup to simmer for 1 to 2 hours.

-David Kings, Andy Parker and Rusty Dempsey
Owners, The TeaGarden in Gulfport

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