Taco Soup

Coastal Cuisine (Texas II)

1 lb. ground meat

1 onion, chopped

1 envelop taco seasoning mix

1 – 16 oz. can pinto beans

1 – 16 oz. can kidney beans

1 – 16 oz. can golden hominy

1 – 17 oz. can cream-style corn

1 – 14 oz. can diced stewed tomatoes

1 – 10 oz. can Rotel tomatoes (optional)

1 envelope ranch-style dressing mix

1 cup (4 oz.) grated Cheddar or Monterrey Jack cheese

Tortilla chips

1.      Brown ground meat and drain well.

2.      Sauté onions until soft.

3.      Return meat to pan and add taco seasoning mix, Mix well.

4.      Without draining, add beans, hominy, corn, and tomatoes.

5.      Stir in ranch dressing mix.

6.      Simmer over low to medium-low heat until bubbly.

7.      Serve over tortilla chips and top with grated cheese.

4-6 servings

Taco Seasoning Mix

¼ cup dried minced onion flakes

4 teaspoons cornstarch

4 Tablespoons chili powder

3 teaspoons cumin

1-1/2 teaspoons oregano

3 teaspoons garlic powder

2 teaspoons beef bouillon flakes

3 teaspoons red pepper

Mix all ingredients together and store in an airtight container in the refrigerator.

3 Tablespoons equals one commercial package.

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