Taco Soup

This recipe was given to me many years ago by my cousin, Judy Campbell. I am not sure where it came from so I am not sure where the credit goes. I usually change a recipe by adding something, taking away something, etc. This recipe is so easy and taste so great that no change was needed. It truly is as easy as opening cans.

Enjoy!  Mais C’est Bon!!

I made this soup last weekend when we camped at Tickfaw State Park in Springfield, LA with 6 other RVs.    

We had a total of twenty people for the weekend. I tripled the recipe so needless to say, plenty cans were opened and I used a very large cast iron pot.

Below is one recipe:

1# Ground Meat
1 onion chopped
1 clove garlic chopped
3 cans chopped Rotel Tomatoes, 10 oz.
1 sm can diced green chili pepper, 4 oz.
1 can Kidney Beans
1 can Pinto Beans
1 can Black Beans
1 can Shoepeg corn
1 pack Taco Seasoning
1 sm pack Ranch Dressing Mix
1 can Water or more depending on thickness

The cans are the normal size cans 13 oz – 16 oz.

Brown meat with onion and garlic. Add seasoning packs and combine well with meat mixture. Add all cans. Cook for at least two hours.  One recipe serves 6.

Serve with grated cheese, chopped green onion, sour cream and chips. It is also good with cornbread.