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Taco Soup With Beans - Enjoy

davejames0426
davejames0426 Posts: 105
edited October 2014 in EggHead Forum

                                       TACO MEXICAN SOUP<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

                                 

     1-LB. GROUND BEEF or CHOPPED CHICKEN            

     1- LARGE ONION ..diced

     1-CAN EACH:           PINTO BEANS

                                          KIDNEY BEANS

                                          NAVY BEANS

                                          BLACK BEANS

                                          SHOE-PEG CORN

1-CAN  DICED PETITE TOMATOES…28oz

1-CAN ROTEL TOMATOES…MILD  (This is chopped tomatoes with diced chilies)

2 CUPS- TOMATO JUICE. 

1 PKG. TACO MIX…EL PASO  (powder mix in an envelope type package used to make tacos; <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />El Paso is a brand name, but it is not necessary to use that brand)

1 PKG. HIDDEN VALLEY RANCH MIX (powder mix in an envelope type package used to make Ranch Dressing)

½ teaspn SALT

½ teaspn PEPPER

A COUPLE SHAKES OF:   ONION POWDER

                                                 GARLIC POWDER

                                                 HOT SAUCE

 

#############                               #############                             #############

 

SAUTE ONION IN SMALL AMOUNT OF OLIVE OIL. SET ASIDE.   BROWN GROUND MEAT.  ADD ONION AND ALL OTHER INGREDIENTS.  COOKED ON EGG INDIRECT AT 250 FOR SEVERAL HOURS....

 

BEST SERVED WITH SHARP CHEDDAR OR COLBY  CHEESE, SOUR CREAM AND CHIPS.

 

THIS FEEDS ABOUT 6-8 PEOPLE.  CAN BE DOUBLED OR TRIPLED.

 

FREEZES EASILY IN 16oz STYRO-FOAM CUPS.

 

 

ENJOY ! ! !

LBGE - Swing Grate - Platesetter - Pimaster110 - Pizza Stones - Maverick E732 - Thermapen - Dutch Ovens Abbeville, SC

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