Taco Soup
By LPGerrald
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Ingredients
- 1 pound lean ground beef or venison (I like to use leftover taco meat)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup sliced carrots
- 1 can Rotel tomatoes
- 1 can beans (pinto, black or ranch-style)
- 1 can hominy or corn
- 1 can beef broth
- 2 soup cans water
- 1 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
Details
Servings 6
Preparation
Step 1
Brown meat and onions in Dutch oven, drain. Add remaining ingredients and bring to a boil. Reduce heat, cover, and cook until vegetables are tender, 30 minutes to an hour. Serve with greated cheese and tortilla chips.
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