Saturday, September 4, 2010

Taco Soup

Taco Soup with Mexican Grilled Cheese


2 lbs Ground Beef

1 medium Onion, chopped

1 teaspoon Salt

1/2 teaspoon Pepper

1 package Ranch Dressing Mix

15.5 ounces Canned Whole Kernel Corn

1 can (15.5oz) Canned Diced Tomatoes

1 can (15.5oz) Canned Ro-tel Tomatoes with Green Chilis

3 cans (15.5oz) Ranch Style Texas Beans

2 cups Water


Brown ground beef and onion. Drain. Add meat and remaining ingredients to crockpot. Cook on low for 4 hours. Serve.

For added flavor serve over tortilla chips and offer sour cream and shredded cheese.



Freezing Instructions:

After fully cooked, place soup in medium or large plastic ware or gallon size zipper freezer bags. Make sure to leave at least 1/4 inch space above the liquid as it does expand during freezing.

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