This year for Halloween we made our rounds and when we were done we were SO cold! When we got back to Grandma and Grandpa's there was a nice hot pot of Aunt Michelle's Taco Soup. It was SO good and warm. She also said it was SO easy to make! We just happened to make it the weekend before Thanksgiving too and had plenty of leftovers so we froze them! Enjoy!
Taco Soup
From Michelle Faussett
1 pound ground hamburger1 can corn (undrained)
1 can red kidney beans (undrained)
1 can pinto bean (undrained)
2 can Mexican stewed tomatoes (undrained)
(or just plain stewed if you don’t like it spicy-That’s how I did it)
1 can small olives (undrained) (we love olives so we put in 2 cans of any size)
1/2 cup onion (optional)
1 package Taco seasoning
Brown hamburger in large stock pot with onion.
Dump in all the can ingredients including juice. Simmer a couple of hours.
Serve with shredded cheddar cheese, sour cream, tortilla chips or corn bread. Can also put in crock pot. Freezes well.
(*You can also add a package of dry Ranch Dressing!)
1 can small olives (undrained) (we love olives so we put in 2 cans of any size)
1/2 cup onion (optional)
1 package Taco seasoning
Brown hamburger in large stock pot with onion.
Dump in all the can ingredients including juice. Simmer a couple of hours.
Serve with shredded cheddar cheese, sour cream, tortilla chips or corn bread. Can also put in crock pot. Freezes well.
(*You can also add a package of dry Ranch Dressing!)
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