Taco Soup - "Cooking With Jazz"

Taco Soup
"Cooking With Jazz", Nancy Keenan

  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can black beans
  • 1 can white hominy
  • 1 can diced tomatoes
  • Frito Corn Chips
  • 2 lb. ground beef (chuck or round)
  • 1 can Rotel tomatoes, with green chili peppers
  • 1 large onion, chopped
  • 1 pkg. ranch style dip mix
  • 1 pkg. taco mix

Brown beef and onion in Dutch oven: Mix taco and ranch dip mix and remainder of ingredients. DO NOT DRAIN CANS OF BEANS OR TOMATOES. That add the water to the soup. Bring to slow boil and simmer for approximately 30 to 45 minutes. Serve corn chips over soup.

Yield: Approximately 10 serving.