For more information, contact the Department of Dietetics at
(906) 225-3490 or toll free at 1-800-562-9753, extension 3490

Taco Soup

2 pounds lean ground beef
1 small onion, chopped
3 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon pepper
1 can (15 to 16 ounces) pinto beans, rinsed and drained
1 can (16 ounces) lima beans, rinsed and drained
1 package (1¼ ounces) taco seasoning
1½ cups water
1 package (1 ounce) ranch dressing mix
1 can (14½ ounces) hominy, drained
3 cans (14½ ounces each) stewed tomatoes
1 can (15 to 15 ounces) red kidney beans, rinsed and drained
Shredded cheddar cheese, optional
Tortilla chips, optional

In a large Dutch oven or kettle, brown beef and onion. Drain any fat. Add all remaining ingredients except last two; bring to a boil. Reduce heat and simmer 30 minutes. Top with cheese and serve with chips, if desired.

Yield: 10 servings

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