Ann Brock’s Taco Soup

Don’t be fooled. The promise of spring might be in the air, but it’s just teasing. There’s plenty of cold nights left to enjoy a belly-warming bowl of soup.

• 1 Can Red Kidney Beans
• 2 Cans Pinto Beans
• 1 Can Whole Kernel Corn
• 1 Can Diced Ro-Tel Tomatoes w/Peppers
• 1 Can Stewed “Mexican Recipe” Tomatoes
• 1-2 Pounds Ground Chuck or Vinson
• 1 Pkg. Dry Taco Seasoning
• 1 Pkg. Dry Ranch Valley Seasoning

Add seasonings and one cup of water to browned and drained meat. Add all cans with their juices and bring to a boil. Simmer at least thirty minutes. Add water to desired soup consistency. (I usually rinse out the bean cans and pour the water into the pot. I get all the goodies from the beans and cut down on smelly garbage at the same time.)

Serve with cornbread, crackers or Frito chips. Top with grated cheese and enjoy.

Thanks Mrs. Ann! ~Shellie