TACO SOUP
3/4 lb. ground beef
1 tsp. vegetable oil
2 (15 oz.) cans pinto beans
2 (15 oz.) cans kidney beans
2 (14.5 oz.) cans diced tomatoes
1 (6 oz.) can tomato sauce
1 onion, finely diced
1 green bell pepper, chopped
1 (1.25 oz.) pkg. taco seasoning mix
1 (1 oz.) pkg. ranch dressing mix
In a medium size stock pot, brown ground beef in oil. Add undrained pinto beans, undrained kidney beans, diced tomatoes, tomato sauce, onion, green bell pepper, taco seasoning mix and ranch salad dressing mix. Bring to a boil and then simmer for 10 to 15 minutes, or until heated through. Yields 8 servings.
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