Taco Soup

Many have asked for this recipe lately. It is from my friend, Cindy Jump. She is an awesome cook and person! What a combo! One thing I love is getting recipes from others and then thinking of them as I make the recipe over and over.

I absolutely love opening all these cans and making this feast! It does not taste as easy as it is!!!!
This is great for a large crowd or make it for a small group and freeze half for later.
Top with grated cheddar cheese and serve with warm French bread.

TACO SOUP
1 small can each of:
*Black Beans
*Pinto Beans

*1 large can Red Kidney Beans (or 2 small cans)
3 Cans White Shoepeg Corn, drained
2 small cans mild Rotel-if you like a spicy, kick, get the spicier, but be warned-it will be spicy hot.
1 small can crushed tomatoes) sometimes I don't use these as the Rotel is enough.
1 small can tomato sauce (can add 1 more can if you don't use crushed tomatoes)
2-3 cups water

1 1/2 lbs ground beef or ground turkey breast ( or omit the meat)
1 small onion, diced
1-2 cloves fresh garlic, crushed
2-3 Packages Dry Ranch Dressing Mix
2 Packages Dry Taco Seasoning Mix

Brown the meat and saute the onion and garlic . Add 1 cup water and the seasoning Mixes. Then add the tomatoes and tomato sauce.

While meat is browning, open all cans of beans and corn. Place in collander and rinse and drain.

Add beans and corn to meat mixture. Stir well and add remaining water. You may need to add more or less water depending on taste and consistency.

*I usually use 1-2 more cans of beans.

Enjoy!