THRIFTY COOKING THURSDAY ~ SANTA FE SOUP!

2 lbs ground beef

2 cups diced red onions

2 cans (15 ½ oz) pinto beans

1 can (15 ¼ oz) whole kernel corn, drained

1 can (15 ½ oz) dark pink kidney beans

1 can (14 ½ oz) Mexican style stewed tomatoes

1 can (14 ½ oz) diced tomatoes

1 can (14 ½ oz) Rotel

2 cans (4.5 oz) diced green chiles

1 pkg. taco seasoning mix

1 pkg. ranch salad dressing mix

Brown the ground beef and onions in a large skillet; drain excess fat, then transfer the mixture to a large crock pot or stockpot. 

Add the rest of the ingredients (do not drain beans, tomatoes, or chilies) and cook in a crock pot on low for 6 to 8 hours’ or simmer over low heat for about 1 hour on the stove. 

Serves12.

THANKS FABULOUS FRIEND JODY (and my sister) FOR SANTA FE SOUP RECIPE!

(If you a THRIFTY RECIPE email me.)

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