Taco Soup
I’m never disappointed with this Taco Soup recipe, and it’s so simple and fast to put together. My cousin, Donna, who is a very good cook, served this soup tailgating before a Tennessee Georgia football game. It hit the spot on a cool fall day.
- 2 lbs ground chuck
- 1 onion, chopped
- 2 28 oz cans diced tomatoes
- 2 16 oz cans chili beans, don’t drain
- 1 15 1/4 oz can whole kernel corn, drained
- 1 15 1/2 oz can hominy, drained
- 2 pkg. taco seasoning
- 1 10 oz can Rotel diced tomatoes and chilies
- 2 pkg. (dry) ranch dressing
In a large stock pot brown ground chuck, add onion, and cook until soft. Add all other ingredients plus 1 to 2 cups water. Cook until soup comes to a boil, reduce heat and cook on medium low for 20 minutes. Serve with chili cheese corn chips, sour cream, and grated cheddar cheese.