Dallas Personal Chefs’ Taco Soup

Barbara King

• 2 lbs. lean ground beef
• 1 medium onion, diced
• 1 green pepper, diced
• 7 cans vegetables – your choice
• 2 cans diced tomatoes (I use rotel)
• 1 can whole kernel corn (or hominy)
• 3 assorted cans of beans (black, pinto, pinto with jalapeno, kidney)
• 1 can cream style corn
• 1 1/2 packages of taco seasoning (I use Old El Paso hot)
• 1 ½ packages Hidden Valley Ranch dressing mix
• 4 cups water

Brown meat with onions and peppers in a large Dutch oven or soup pot. Add the veggies (including liquid), except the cream style corn. Add the water and seasoning, mix well. Bring to a boil. Simmer for 30 minutes. Add the cream style corn, cook 5 minutes longer. Serve.

(Notes: Sometimes you may have to add up to a cup more water. I don’t know why. The original recipe suggested chili beans, but I didn’t care for them in the soup as they generally have vinegar in them. If I’m not being good, I serve it with Fritos, sour cream, diced onions and four cheese blend. If I’m being good, I don’t buy Fritos.)

Freezes well