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Taco Soup
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| One and one half lb. ground beef | |
| 1 lg. | onion, finely chopped |
| 2 lg. cans | diced tomatoes |
| 1 can | Ro-Tel tomatoes with green chilies, mild or hot |
| 1 can | Mexican style or chili ready tomatoes |
| 1 lg. can | whole kernel corn |
| 1 can | light kidney beans |
| 1 can | black beans |
| 1 pkg. | taco seasoning mix |
| 4 oz. | cream cheese, softened |
| 1 regular | pkg. Hidden Valley dry buttermilk ranch dressing mix |
| 1 stick | real butter, (add 30 min before serving) |
| 1 cup | cut green onion tops |
| 4 cups | water |
| Toppings: Fritos or Cheese Doritos | |
| Shredded cheddar cheese | |
| Fresh Sour cream | |
Brown meat with onion, and drain very well. In a large stewpot over medium high heat, add beef mixture with all other ingredients (except for butter or topping ingredients). Do not drain any of the canned ingredients. Stir well until mixture comes to a rolling boil. Cream cheese will melt into the soup and make it richer and bit thicker. Turn down heat to medium and allow soup to simmer for about 1-2 hours covered, stirring often. *Thirty minutes before you serve, add your stick of butter to the taco soup. It will melt into the soup and make the soup richer. Use only real butter, not margarine. Serve over Fritos or cheese Doritos and top with shredded cheese and sour cream. Or you may serve with butter crackers, or toasted buttered bread. You may half this recipe or double it depending on the number of guests you serve. You may store in refrigerator in airtight containers for up to two weeks. Soup may be frozen for several weeks, thawed and cooked again.
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