There doesn't seem to be much liquid for a soup. Am I missing something. Thanks
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Marilyn Sent: Thursday, October 27, 2011 11:17 AM To: [email protected] Cc: [email protected] Subject: [CnD] Brenda's SOUTHWEST TACO SOUP Brenda's SOUTHWEST TACO SOUP This is from my good friend, Brenda, who lives in Houston, Texas. 1-1/2 POUNDS LEAN GROUND BEEF 1 23 OZ CAN RANCH STYLE BEANS 1 15 OZ CAN KIDNEY BEANS 1 15 OZ CAN CORN, DRAINED 1 14 OZ CAN ROTEL TOMATOES WITH GREEN CHILLIES 1 LARGE ONION, CHOPPED 3 RIBS CELERY, CHOPPED 2 1 OZ ENVELOPES TACO SEASONING 1 1 OZ ENVELOPE RANCH DRESSING MIX BROWN THE GROUND BEEF, STIRRING UNTIL CRUMBLY. COMBINED ALL THE CANNED INGREDIENTS AS WELL AS ONION AND CELERY IN SLOW COOKER AND STIR WELL. THEN ADD THE TACO SEASON AND THE RANCH DRESSING MIXES. COOK COVERED ON LOW FOR 8 HOURS IN CROCK POT OR SLOW COOKER. OR YOU CAN COOK ON TOP OF STOVE FOR ABOUT ONE HOUR. SERVES 8 to 10. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
