Difference between revisions of "Taco Soup II"
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* [[garlic]], [[salt]] and [[pepper]] to taste | * [[garlic]], [[salt]] and [[pepper]] to taste | ||
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# Add enough [[water]] for soup consistency. | # Add enough [[water]] for soup consistency. | ||
# Brown [[ground beef]] and throw everything into one big pot as they say down here. | # Brown [[ground beef]] and throw everything into one big pot as they say down here. | ||
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[[Category:Prepared salsa Recipes]] | [[Category:Prepared salsa Recipes]] | ||
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[[Category:Sour cream Recipes]] | [[Category:Sour cream Recipes]] | ||
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Latest revision as of 17:21, 29 June 2012
Ingredients
- 2 lbs ground beef
- 1½ cups pinto beans
- 1 x 16 oz jar Tejano salsa, medium
- 8 oz sour cream
- 1 lb Velveeta cheese
- 1 chopped onion
- 1 can or 1½ cups shoe peg corn (add juice if canned)
- 1 x 16 oz jar Tejano taco mix
- 1 pkg. dry ranch dressing
- garlic, salt and pepper to taste
Procedures
- Add enough water for soup consistency.
- Brown ground beef and throw everything into one big pot as they say down here.
- Simmer for 30 minutes.
- Serve with grated cheddar cheese on top.
