Taco Soup
Bonnie Hunter, Pembroke, ME
BHQM E-Newsletter Issue #9

This recipe was given to me by my quilting friend, Sue Dible, and it is very tasty and so easy―hard to believe it is so delicious!

1 lb. ground beef (Sue uses Boca Burgers: I use ground turkey, HA!)
1 large onion, chopped
1 large can kidney beans, drained
1 can pinto beans, drained
1 can white northern beans, drained
1 can black beans, drained
1 can whole kernel corn
1 can Rotel diced tomatoes with green chilies
1 can stewed tomatoes
1 package taco seasoning mix (dry)
1 package ranch dressing mix (dry)
1-2 cups water or broth

If you can't find a can of diced tomatoes WITH green chilies, use plain diced tomatoes and add about half a 4 oz. can of green chilies.

After browning the meat and onion, just put all ingredients together in a large pot.  Simmer for at least 30 minutes.  Add Tobasco sauce to taste.  The recipe is very flexible; you can add more tomatoes and spices as you like.

It is better the next day after flavors have had a chance to blend.