TACO SOUP

INGREDIENTS:
1 to 1½ lbs. of lean ground beef
1 lb. Jimmy Dean’s Hot pork sausage
1 large onion, chopped
2 ribs of celery including leaves, chopped
1 rounded tbsp of chopped garlic
1 29-Oz. can of diced tomatoes, undrained
2 29-Oz. cans of tomato sauce
1 10-Oz. can of diced tomatoes and green chilies, undrained
1 15-Oz. can of red kidney beans, undrained
1 15-Oz. can of black beans, undrained
1 15-Oz can of pinto beans, undrained
1 15-Oz. can of whole corn, undrained
1 envelope of dry Taco Seasoning Mix
1 envelope of dry Hidden Valley Ranch Dip dressing
1 bunch of green onions, chopped
Pepper to taste (Salt will probably not be needed)

Optional toppings:
Shredded cheddar cheese, Corn Chips, Sour Cream, and/or Avocado, peeled and chopped

COOKING INSTRUCTIONS:
In a large soup pan, brown the ground beef and sausage, while sautéing the onions, celery, and garlic. Break up the meat well while browning.
Add the tomato sauce, diced tomatoes, diced tomatoes and green chilies, the beans and corn, the taco seasoning, and the ranch dip, stirring well. Bring the soup to a boil and reduce heat to a simmer. Simmer covered for approximately one hour. Taste and add pepper if needed. Add green onions and stir in.
Serve. Add optional topping to suit the taste of the diner.

NOTES: This is a thick, hearty dish. If you wish it spicier, you can use the HOT Taco mix, add chopped chilies, or add crushed red pepper. Other types of beans, such as Ranch Style beans may be substituted.


Jim Breard, Slidell, LA.

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