Mark's Taco Soup
courtesy of Mark Blanchfield - an avid
hiker from New Mexico
This recipe is not overly spicy, so jazz it up some
with addition of Green Chiles or Jalapeño if you like.
1 medium onion, chopped
2 cans pinto beans
1 can black beans
2 cans diced tomatoes
(with green chile or jalapeño)
1 can creamed corn
1 package taco seasoning
1 package ranch salad dressing mix
Brown hamburger and onion. Drain and dump other stuff in with a cup
or so of water. Simmer about 20 minutes.
This makes a big pot of soup, so eat some for dinner (If
you fry corn tortillas in 1 wide strips you dont even need
a spoon) and use the rest to fill up your dehydrator.
2008 Mark Blanchfield
use without the author's written permission is prohibited.