If you love tacos and if you are looking for a light but flavorful dinner that will satisfy you, then this taco soup recipe is for you. Serve this with crusty bread and a side of salad and you already have one full meal in your hands. The good thing about it is it’s light. Flavorful, yes, but not as heavy as a meat dinner for example. Our friend over at Food.com has this to say about this recipe:
“This taco soup is quick and easy to prepare and has great flavor. I got it from a family friend.”
We have to thank your family friend for sharing with us this amazing taco soup recipe. I love tacos and all of the flavors going on in one serving. Tacos in soup form is something that I welcome because I get to savor not only the flavor, but also the soup, which just feels so nice after a tiring day.
Ingredients
1 (16 ounce) can Great Value pinto beans
1 (16 ounce) can Great Value white beans or 1 (16 ounce) can kidney beans
1 (11 ounce) Canniblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can Hunt’s diced tomatoes
1 (4 ounce) can Old El Paso diced green chilies
1 (1 1/4 ounce) envelope McCormick taco seasoning mix
1 (1 ounce) envelope Hidden Valley® Original Ranch® Dressing and Seasoning Mix
1 lb Tyson shredded chicken, ground beef or 1 lb any meat
Instructions
Cook meat and drain.
Shred if needed.
Add all ingredients to crock pot.
DO NOT DRAIN CANS.
Stir.
Cook on high for 2 hours or low for 4 hours.
Keep on low until serving to keep hot.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.
Thanks again to Food.com for this amazing recipe.
