To make “Taco Soup,” you’ll need:
• 1 pound ground beef or stew meat
• 1 large onion, chopped
• 1 package ranch dressing mix
• 1 package taco seasoning mix
• 2 cans diced tomatoes with green chilies
• 2 cans pinto beans
• 1 can black beans
• 1 can cream style corn
Brown beef and onions; drain off excess grease. Add remaining ingredients and simmer for about 30 minutes. You can use a crock-pot. Serve over taco chips, if desired.
— Recipe provided by Lona Allum
Last week, my sister Charlotte Allum and her husband John visited their son and family in Maryland.
During the visit, their daughter-in-law Lona made “Taco Soup.”
Charlotte said she and their little grandson were in charge of opening cans and pouring them into the soup pot.
I have a “Taco Soup” recipe in my file (that I’ve been intending to make), and according to Charlotte, the ingredients in my recipe are about the same as those Lona used. The soup is served over taco chips.
If you’d like to make “Taco Soup,” you’ll need: 1 pound ground beef or stew meat, 1 large onion (chopped), 1 package ranch dressing mix, 1 package taco seasoning mix, 2 cans diced tomatoes with green chilies, 2 cans pinto beans, 1 can black beans, 1 can cream style corn and taco chips for serving.
Brown the beef and onions and drain off the grease.
Add the remaining ingredients and simmer for 30 minutes or more. You can make the soup in a crock-pot.
I haven’t made this soup yet.
Every time I look through my soup file I pass it up because I don’t keep black beans on hand. Maybe now I will.
Thanks to you, Lona, I know that it’s delicious.
And as I type this column, a new soup simmers away in my crock-pot. We haven’t tasted it yet, but it smells yummy. I’ll let you know more next week.
To make this “Crock-Pot Vegetable Soup,” you’ll need: 1 1/2 pounds ground beef, browned and drained; 2 cans or 1 package frozen mixed vegetables; 2 or 3 potatoes, peeled and chopped up; 1 large can vegetable juice; and 1 package dry onion soup mix.
Put the beef, vegetables, juice and soup mix into a crock-pot. Stir in the dry onion soup, mix until it dissolves. Add pepper to taste, but no salt. Cook for 2 hours on high, and then turn to low for 3 or 4 hours. More next week.
If you have recipes you’d like to share, send them to me at PO Box 415, Craig, CO 81626 or call me at 824-8809.
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