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Taco Soup
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Description
My mom created this one. Definitely a hit for everyone that has tried it. This is another recipe from my brain, taste tested as I cooked. I usually use 1.5 to 2 pounds of meat and adjust the seasoning as I go. The hash browns I’m referring to are in the frozen food section; I often use the Potatoes O’Brien version.
Ingredients
- 1-½ pound Ground Beef
- 1-½ package (8 Ounce) Taco Seasoning
- 2 dashes Cumin
- 3 cans (15 Oz. Size) Beef Broth
- 16 ounces, fluid Frozen Ore-Ida Southern Style Hashbrowns
- 1 cup Water
- 7 ounces, fluid Can Mexi-Corn
- 10 ounces, fluid Can Rotel
Preparation
Brown meat and drain.
Add taco seasoning and a dash or two of cumin; mix well.
Transfer to a large pan; add beef broth, potatoes, and water. Cook until potatoes are tender (about 20 minutes).
Add corn and Rotel.
Serve with tortilla chips, cheese, and sour cream.
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