Tuesday, December 30, 2008

Brenda's Mexican Bean Soup

Sue- Glad to hear the weather has let up some for you. It is warm in Texas. The high was 70 degrees. I can't cook a good chili, but I do have a quick and hardy soup recipe.

Mexican Bean Soup
1lb ground beef
1 can pinto beans
1pkg taco seasoning mix
1 can black beans
1pkg dry ranch salad dressing
1 can whole corn
3 cans diced tomatoes
2 cups water
1 can Rotel tomatoes
(you can use 1 small jar mild salsa instead of Rotel tomatoes- same flavor no heat)

Brown meat in large pot. Drain. Add remaining ingredients, stirring well. Simmer for 30 minutes. Serve with cornbread or corn chips and grated cheddar cheese on top. Freezes well

Recipe sent by Brenda Mauck of Marion Texas. Brenda is a super friendly customer of mine and she is a brand new quilter! She just finished her first quilt. She machine quilted it herself. Way to go, Brenda- and thanks for the recipe!