Egg & Toast

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Mexican (or Taco) Soup (originally from Marla Schilly) From the kitchen of JLeon


  • 1½ pounds ground beef
  • ¾ cup onions, chopped
  • 2 cans pinto beans (with or without peppers)
  • 2 cans fire-roasted or stewed tomatoes
  • 1 can Ro*tel brand salsa (or similar)
  • 1 can garbanzo beans, drained
  • 1 can corn, drained (or an equivalent amount of frozen corn may be used)
  • 1 envelope taco seasoning
  • 1 envelope buttermilk or ranch dressing
  • 1 cup water
  • shredded cheese of choice (optional)
  • sour cream (optional)


  • Brown ground beef and drain off grease.
  • Add meat, beans, onion, corn, tomato sauce, taco seasoning, dressing mix and water to a crockpot (or slow cooker). Let simmer until hot, stirring occasionally.
  • When serving, can add shredded cheese and/or a dollop of sour cream to each bowl.