* Exported from MasterCook * Taco Soup Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Rotel (diced tomatoes and green chilis)
2 Cans Tomatoes with Juice (Stewed, peeled whole)
1 Can Hominy (white or yellow)
1 Can Pinto beans with juice
1 Can Black eyed peas or Kidney beans w/juice
1 Onion -- Diced
1/2 Green Bell Pepper -- Diced
1/2 Red Bell Pepper -- Diced
1/2 Yellow Bell Pepper -- Diced
1 Pound Lean Ground Beef
1/2 Teaspoon Oil
2 Cloves Garlic -- Minced
1 Package Hidden Valley dry ranch dressing
1 Package Taco Seasoning Mix
2 Cans WaterIn a large pot, brown beef and garlic in oil. Add all ingredients and
bring to a slow boil. Simmer covered until vegetables are soft. Serve with
crumbled nacho chips on top. Grated cheese is good too, and perhaps a
dollop of sour cream. Contributed to the FareShare Gazette by Michael
<mmclaughlin@micronet.net>;
27 March, 2001.
Year 4 Volume 03 Number 27
<http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 177 Calories (kcal); 12g Total Fat; (62% calories from fat);
11g Protein; 5g Carbohydrate; 43mg Cholesterol; 333mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
1 1/2 Fat; 0 Other Carbohydrates
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