(Shared recipe submitted by Gigi.)
Gigi writes: "I have tried several different versions of Taco Soup, but this is the one that is best. It is very quick and tasty. Good with good ole' southern cornbread or Mexican cornbread."
- 2 pounds hamburger meat
- 1 onion, chopped
- 2 cans (14.5-ounces each) tomatoes, diced
- 1 can Rotel tomatoes
- 1 package buttermilk dressing mix, such as Hidden Valley
- 1 package of taco seasoning
- 1 can pinto beans with jalapeno peppers, such as Trappey's
- 1 can pinto beans
- 1 can shoe peg corn
Brown hamburger meat and onions. Drain off fat. Add remaining ingredients and cook 30 minutes or longer. The longer it is simmered, the better it becomes.
About Gigi: Gigi's e-mail address is firstname.lastname@example.org.
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