Here is the recipe I really enjoy as the weather gets colder. In Oklahoma it hasn’t gotten very cool yet, but a person can only wish. What I love about this recipe is that you can freeze part of it for use later. It will make a big batch of soup that can last over several meals.
Taco Soup
Two pounds of ground round (extra lean is the best)
1 large onion, chopped
3 cans of stewed tomatoes, plus the liquid
2 cans pinto beans, plus the liquid
1 can of kidney beans, plus the liquid
1 can yellow hominy, plus the liquid
1 4 ounce can green chiles, chopped
2 packages of taco seasoning (some people only use 1)
1 package Ranch style dressing mix
1 cup water or more as desired
Brown the meat and onion together. Drain any fat. Add the rest of the ingredients and simmer for thirty minutes. Serve with grated cheddar cheese and tortilla chips on top.
