Thursday, September 6, 2007


The Chronicle has recently received several requests for a TASTY TACO SOUP RECIPE. This recipe is a favorite of our editors because it is easy, fast and delicious. It is ideal for taking to a family in need of a meal, or to serve at a party. It was originally found in the Wal-Mart Family Cookbook (2007 southern edition).

1 lb. ground beef, or a little more (Substitute turkey if you like)
1/2 cup chopped onion. (Who needs to measure? Just chop the whole onion and throw it in!)
2 cans (14 1/2 oz each) Diced tomatoes with zesty green chilies
2 cans (16 oz each) pinto beans
2 cans (15 oz each) black beans, rinsed and drained
1 can (14 3/4 oz) cream style golden sweet corn
1 cup water
1 envelope ranch dressing mix
2 tbsp cilantro leaves, optional

1. In 4 qt Dutch oven, cook ground beef and onion until beef is brown; drain fat.
2. Stir in undrained tomatoes, undrained pinto beans, black beans, corn, water, dressing mix, and cilantro. Bring to a boil, reduce heat. Simmer, covered for 45 min (or less if you need to), stirring occasionally. Serves 10.

I think it's great with corn chips, sour cream, and some shredded cheese. It tastes even better after a day of sitting in the fridge. The leftovers are yummy!


Kathy said...

thanks Maren.

jessica and bart said...

thanks you!

Nicole said...

your college roommate wants the chicken dish with mushroom soup you used to make and that desert with cookies in it. I think it had cool whip too.