TACO SOUP

TACO SOUP

Cedar City 16th Ward Relief Society Cookbook – Dianne Gubler

  •  1 LB HAMBURGER OR TURKEY BURGER
  • 1 DICED ONION
  • 2 QUARTS OR  2 28 OZ DICED TOMATOES
  • 1 CAN RED KIDNEY BEANS
  • 1 CAN PINTO BEANS
  • 1 CAN BLACK BEANS
  • 1 CAN WHITE BEANS
  • 1 CAN BUTTER BEANS, (OR GARBANZO BEANS)
  • 2 CANS CORN
  • 7 OZ DICED GREEN CHILES
  • 1 PCKG TACO SEASONING
  • 1 PCKG ORIGINAL RANCH DRESSING

COOK HAMBURGER AND ONION TOGETHER, DRAIN GREASE.  ADD ALL OTHER INGREDIENTS TOGETHER TO MEAT MIXTURE.  SIMMER UNTIL WELL BLENDED.  IF THE BROTH IS TOO STRONG ADD WATER, MORE TOMATOES OR TOMATO JUICE TO THIN OUT.

SERVE WITH GRATED CHEESE, A DOLLOP OF SOUR CREAM, MINCED CILANTRO AND TACO CHIPS.

(NOTES:  THE ORIGINAL RECIPE CALLS FOR TWO POUNDS OF MEAT AND ALL THE BEANS TO BE DRAINED AND RINSED.  IT ISN’T NECESSARY TO ADD SO MUCH MEAT OR RINSE THE BEANS, BUT IS A PERSONAL PREFERENCE.  ANOTHER SISTER ALSO ADDED THE CORN AND GREEN CHILES. )  THIS MAKES A LARGE POT OF SOUP.

 

 

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