Taco Soup

Mix and heat. Serve with shredded cheddar cheese and sour cream.

Taco Soup

• 1 (16oz.) can pinto beans, drained
• 1 (16oz.) can kidney beans, drained
• 1 (16oz.) can hominy, drained
• 3 (16oz.) cans of stewed tomatoes, undrained
• 1 package of dry taco seasoning mix
• 1 package of dry ranch dressing mix
• 2 lbs. of cooked and drained ground beef or chicken
• 1 onion, chopped
• 1 small can of chopped chilies
• 1-1/2 cups of water
• grated cheese
• green onions

Brown the meat and onion until no pink remains. Add to a large pot with all the canned items. Add the water and dry package ingredients. Stir until well mixed over a medium heat. You need to cook until hot (about 15-20 minutes). Serve in soup bowls topped with chopped onion and grated cheese. Serve with corn chips.

Taco Soup with Sausage

• 1 pound roll hot sausage
• 1 ½ tablespoons olive oil
• ½ small Spanish onion, diced
• 1 jalepeno pepper, seeded and diced
• 1 ½ cups beef broth
• 1 cup peeled, seeded, diced fresh or canned tomatoes
• 1 cup vegetable juice
• ½ tablespoon ground cumin
• ½ tablespoon chili powder
• ¼ teaspoon salt
• 1/3 cup shredded Cheddar cheese
• 12 tortilla chips, broken into pieces

Crumble and cook sausage in olive oil in Dutch oven until no longer pink but not yet browned. Add onion and pepper; cook until onion is tender. Add remaining ingredients except cheese and chips; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, 15 minutes. Ladle soup into bowls; garnish with cheese and chips. Refrigerate leftovers.
Makes 6 servings

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