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Santa Fe Soup - Taco Soup
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This is one of my family's FAVORITE meals! Tacos in a bowl!

Linda Weissert


  • 2 pounds ground beef, extra lean
  • 1 large onion, diced
  • 7 large cloves garlic, minced
  • 2 envelopes taco seasoning mix
  • 1 envelope ranch-style dressing mix
  • 1 16 oz (448 grm). can black beans, undrained
  • 1 16 oz (448 grm). can corn, undrained
  • 1 16 oz (448 grm). can hominy, undrained
  • 2 4 oz (112 grm). cans chopped green chilies, undrained
  • 2 10-3/4 oz (301 grm). cans RoTel tomatoes with green chilies, undrained
  • 3 14-1/2 oz (406 grm). cans beef broth
  • Garnishes:
  • shredded cheddar cheese
  • crushed tortilla chips
  • sour cream
  • salsa
  • sliced green onions
  • Brown meat, onion and garlic in soup pot.
  • Begin adding ingredients one at a time, alternating dry ingredients with wet ones.
  • Stir well after each addition.
  • Cover, simmer 1 hour, stirring occasionally.
  • Serve in bowls.
  • Garnish with shredded cheddar cheese, crushed tortilla chips, a dollup of sour cream, a little salsa and sliced green onion.
  • Your taco shell and garnishes are on top of the soup!
Got this off the internet a couple of years ago, adapted it to my family's tastes and it is a BIG hit with friends, too.

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