Mexican Soup…

…or Taco Bean Soup, as my Aunt Sonia called it. I got this recipe from her years ago. It’s also in the recipe book, The Good Cooks’ Cookbook, by the Arts and Craft Club of Falconhead Country Club, Burneyville, Oklahoma, which she was a member of. She was a very crafty lady, and I adored her! As a child, she taught me how to crochet, macramé, make salt dough, and so much more!

And she was a great cook! If you like your soup a little more spicy like us, swap out the can of tomatoes for a can of Rotel. Yum! It is so good on a cold night and so easy to fix. And it freezes wonderfully!

Mexican Soup

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1 lb. ground hamburger meat

1 medium onion, chopped

1 15 oz. can whole kernel corn

1 16 oz. can kidney beans (I use light red kidney beans)

1 15 oz. can pinto beans (I use jalapeno pinto beans for more kick!)

1 14 oz. can diced tomatoes

1 envelope taco seasoning

1 envelope dry ranch dressing

1 clove garlic – minced

Salt and pepper to taste

Cheddar cheese – grated

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Brown hamburger meat and chopped onion together. (I brown mine in the same pot that I cook the soup in = less dishes) Add canned vegetables (do not drain) and dry seasonings. Add minced garlic and stir. Bring to boil then let simmer for 15-20 minutes.

Spoon into bowls and top with cheese. Serve with tortilla chips, crackers, or cornbread!

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Makes 8 servings – one cup each

269 calories per serving

Hope you y’all enjoy it as much as we do! Later gators!

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