Mexican bean soup
Mexican bean soup
Ingredients/Components
- lean ground beef - 1 lb
- medium onion, cut up - 1 item
- can pinto beans with jalapenos - 1 item
- Season All - 1/2 tsp
- cans stewed tomatoes regular size - 2 item
- can pinto beans regular - 1 item
- cans posole hominy; yellow or white - 2 item
- small can green chili, chopped - 1 item
- taco flavor mix - 1 pkg
How to make mexican bean soup:
Cook beef in a skillet until well done. Drain off fat. Add onion and Season All. Add pinto beans, all of the can of hominy and stewed tomatoes. Add 1 can of tomato juice. Use 1 can for extra juice to dilute the soup when it gets too thick or use it for next day as a warm over. Good with corn bread or corn tortillas.Promise this soup you can't mess up.
Recipe categories: Soups & stews, Main dish, One Dish meal.
Rating:
Related ingredients:
can cream of chicken soup, ground round, large onion thinly sliced, fryer chicken, frozen baby lima beans, chicken pieces backs and necks*, skinless boneless chicken breast, boiled, lbs potatoes, to 8 pounds potatoes peeled and chopped
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