TEXAS STYLE TACO SOUP

Texas Style Taco Soup image

Provided by Patsy Vinson

Time 1h20m

Number Of Ingredients 11

2 lb lean ground beef or meat of your choice
1 can(s) diced tomatoes
1 can(s) ro-tel tomatoes (tomatoes with green chilies)
2 jar(s) 8 oz. size of v-8 juice and 1-2 cups water
2 can(s) ranch style beans with juice
2 can(s) pinto beans, drained and washed
1 can(s) mexican style corn, drained
1 medium onion, sweet and diced finely
1 pkg ranch party dip
2 Tbsp taco seasoning mix or to your taste
1 can(s) cream style corn

Steps:

1. Start a 5 quart Crock pot heating on high. While this is warming, brown the beef in a skillet with onions until no longer pink. Drain.
2. Open all of the vegetables and juices. Add to crock pot along with beef. Be sure to wash pinto beans. You don't have to add the cream style corm, but it makes the juice thicker. Sometimes at Christmas, I add a can of French Cut Green beans to add color to my soup.
3. Add the ranch dip and taco seasoning. The Taco seasoning is spicy so you can either increase or decrease according to your taste. I don't add salt or pepper as I feel there is enough in the canned vegetables.
4. I usually keep the crock pot on high for about 1 hour to blend the flavors, but if you are in a hurry it is ready when hot. I serve this with corn tortillas.