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Soups & Stews

Taco Soup II – 2005
​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Debbie Seale

INGREDIENTS
  • 1 cup  water
  • 15 ounces  canned corn -- or frozen
  • 14 ½ ounces  diced Mexican style tomatoes --   such as Rotel
  • 23 ounces  Ranch style beans
  • 15 ounces  pinto beans
  • 15 ounces  dark kidney beans
  • 15 ounces  red kidney beans
  • 15 ounces  black beans
  • 1 cup  onion -- chopped
  • 1 cup  green pepper -- chopped
  • 2 packages  taco seasoning mix
  • 1 package  Hidden Valley Ranch dressing

​​PREPARATION
Place everything in a crock-pot, gently stir to distribute seasoning,  and then simmer all day.​

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking