My friend, De Gates, sent me several soup recipes and this taco soup became one of my new favorites. I made it several times during the winter.
1 lb ground beef, cooked and drained
2 cans shoepeg corn
1 can Rotel
2 cans drained pinto beans (I use only one)
1 chopped onion
1 package Ranch Dressing Mix
1 package taco seasoning
salt and pepper to taste
Chicken stock to maintain desired consistency
Mix all and simmer at least one hour.
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