Taco Soup

I am famous for my homemade taco's.  Many of my friends want to know my secret, but mums the word lol.  While we were stationed in Kansas, a neighbor gave me a recipe for taco soup.  I have had the recipe for a while now.  On my facebook page (Harrell's Pampered Kitchen), I posted a recipe for crockpot taco soup, but tonight, I am going to use the recipe that my neighbor gave to me.  This is perfect for a cool day/night and it is great for leftovers!  Let me know what you think.


The pot I am using to make my soup is the Pampered Chef Executive 12' skillet.  I love this pot and if you are looking for a new set of pots for Christmas, I would definitely invest.  There is a lifetime warranty on the pots!


Ingredients:
1 1/2 lbs ground beef
1 envelope of taco seasoning
1 envelope of Hidden Valley Ranch seasoning
2 cans of corn
1 can of diced tomatoes
2 cans of pinto beans
1 can of chili beans
1 can of chopped green chilies
Shredded Cheese




Step 1: Cook your ground beef until there is no more pink.  I seasoned my meat with garlic powder, season all, and black pepper.  After your meat is nice and brown, drain the excess grease in a strainer and then put meat back in the pot.

Step 2:  Add the taco seasoning and the Hidden Valley Ranch seasoning to the ground beef. Mix well.

Step 3: Add all of your canned vegetables (corn, diced tomatoes, pinto beans, chili beans, and chopped green chilies). Mix well.

Step 4: Let your soup simmer for about 20 minutes. When you make your bowl, you can add sour cream and shredded cheese if you want.

Serve with some crackers or cornbread!!!