Taco Soup Recipe

This is absolutely the best recipe for Taco Soup.
Found it online and made a big pot last week. Left it on the stove to have after snow sledding.
To go with it, the recipe called for a side of cornbread. Of course, when the big black iron skillet of cornbread came out of the oven, everyone smiled. As we sat together and enjoyed this meal, I have to say, it was totally tops as "comfort food."
Hearty and delicious leaving everyone requesting this recipe. No doubt, the hot crunchy crust of the cornbread was perfect food pairing.

I used plain stewed tomatoes, not the Mexican style.

THE BEST TACO SOUP !!

This taco soup freezes very well, however, we have never had leftovers to freeze.

Cook Time: 1 hour, 5 minutes


Ingredients:
2 pounds ground beef
1 large onion, chopped
1 can pinto beans
1 can whole kernel corn ,drained
1 can stewed tomatoes - Mexican style
1 can Rotel tomatoes
1 pkg. taco seasoning mix -(opt.)
1 pkg. original hidden valley ranch dressing(dry)
2 1/2 cups water or more, to make soup broth
Preparation:
Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so.

When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.