Taco Soup (Oamc)

By Karins_Cookin

I found this recipe at a Pampered Chef "Power Cooking" show. It was served there and was so good. I came home and made it as part of my OAMC. It was great, even after being frozen. For my family, I make the whole recipe and then halve it when I put it into my freezer. Each bag makes about 6-8 servings, so this recipe will feed my family multiple times. Cook time doesn't include the cooling time before freezing.

Ingredients

• 2 lbs fresh lean ground beef
• 1 onion, coarsely chopped
• 1 (4 ounce) can diced green chilies
• 1 (1 1/4 ounce) taco seasoning, packet
• 1 (1 ounce) Hidden Valley Ranch dip, packet
• 2 (11 ounce) cans corn, undrained
• 4 (14 ounce) cans stewed tomatoes, undrained
• 1 (15 ounce) can pinto beans, undrained
• 1 (15 ounce) can kidney beans, undrained
• 1/2 cup fresh cilantro, chopped (optional)
• grated monterey jack cheese, and or cheddar cheese

Details

Servings 12
Adapted from food.com

Preparation

Step 1

Prep Time: 10 mins
Total Time: 40 mins

1 Brown the meat with the onions in an 8-qrt stockpot.

2 When cooked all the way through, add remaining ingredients and cook over medium heat for 30 minutes.

3 Eat now if you are not freezing it. Top with grated cheese, sour cream, tortilla chips, etc.

4 *If freezing*, let cool completely and pour into freezer bags. First mark the bags with "Taco Soup, Reheat to Serve" and the date.

5 I usually let the bag partially thaw, enough to get it out of the bag and then heat over low until warmed through.