Taco Soup


  • 1 pound lean ground beef
  • 1 can (15 ounces) kidney beans
  • 1 can (11 to 15 ounces) whole kernel corn, drained
  • 1 10 oz can Rotel tomatoes
  • 1 envelope taco seasoning
  • 1 (28 oz) can tomatoes
  • 1 sm can chopped chile peppers (4 ounces)
  • 1 can (15 ounces) pinto beans
  • 1 envelope Hidden Valley Ranch Dressing
  • 1 c shredded cheese (optional)


Brown the ground beef; drain well. Add remaining ingredients and stir. (to cook now, follow directions below; to freeze, put in 1 gallon ziploc bag and freeze)

Simmer in slow cooker on LOW for 6 to 8 hours (or simmer on stove 1 hour). serve with tortilla chips or Mexican cornbread.

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