Saturday, February 23, 2013

Mexican Bean Soup

It's been a wild two weeks.  Work is booming.  Too many patients and not enough nurses.  I hate to admit it, but we have been having a lot of frozen pizzas, hot dogs and eating out.

I was in the check-out line at the grocery store and saw a Taste of Home hamburger meat cook book.  I had to buy it.  There are many great recipes in it.  The weather has been a bit cool the past couple of days, so I thought I would try some soup.

This was a super-easy meal!  I had all the ingredients in my cupboard.

Mexican Bean Soup

adapted from Taste of Home


2 pounds ground meat
1 medium onion, chopped
4 cups water
2 cans tomato sauce
1 can Rotel tomatoes
2 cans whole kernel corn, drained
1 can Ranch-Style beans
1 can pinto beans, drained
2 tablespoons brown sugar
2-4 teaspoons taco seasoning
1 envelope original dry ranch dressing mix


Brown meat in a large stock pot until no longer pink, rinse and drain. Return to pot, add next 9 ingredients and bring to a boil.  Cover and simmer about 30 minutes.  Serve with garnishes of choice.

It is very close to my goulash recipe; without the noodles.

Oh yeah, and, it makes a lot of soup.  I'm going to freeze some for later and take some for work this week.

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1 comment:

  1. This is perfect for throwing together quickly. Think I might just do that!