Soups & Stews |
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Taco Soup II – 2005
Recipe courtesy of Debbie Seale
INGREDIENTS
PREPARATION
Place everything in a crock-pot, gently stir to distribute seasoning, and then simmer all day.
- 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.