Thursday, Dec 20 2007

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Taco Soup

Source: http://www.texmextogo.com

Ingredients

2 lbs. ground beef.
1 1/2 cups pinto beans.
1 16oz. jar Tejano salsa, medium
8 oz. sour cream.
1 lb. Velveeta cheese.
1 chopped onion.
1 can or 1 1/2 cups shoe peg corn (add juice if canned).
1 16oz. jar Tejano Taco Mex (click here to order)
1 pkg. dry Ranch dressing.
Garlic, salt and pepper to taste.

Method

1. Add enough water for soup consistency.
2. Brown ground beef and throw everything into one big pot as they say down here.
3. Simmer for 30 minutes.
4. Serve with grated cheddar cheese on top.
5. And if you're lucky to have any left-over, it's even better on the second and third day!

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