Taco Soup

Rosemary Fritzjunker

  • 2 lbs. ground beef (browned and drained)
  • 2 15 oz. cans diced tomatoes
  • 1 15 oz. Rotell tomatoes (I use original
  • 2 14 oz. cans tomato sauce
  • 3 cans whole corn and juice
  • 2 cans red kidney beans and juice
  • 2 cans beef broth
  • 2 pkg. taco mix (Ortega or other)

Put all above in very large soup pot and cook 1 hour or as long as you want.

Serves 10-12 people but wonderful left-over. Great for family dinners. Add more cans to expand.

Must be served with corn chips, guacamole, sour cream and grated cheddar cheese for toppings.

* For a luncheon I serve it with bread sticks and grapes with a dessert and they love it.
* For Christmas I gave my kids a soup basket with all the ingredients one year.

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