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Taco Soup
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 8

1 pound lean ground chuck (or turkey)
1½ cups chopped sweet onion
1 cup chopped green bell pepper
2 cups frozen cut corn
1 (16 ounce) can pinto beans
1 (16 ounce) can kidney beans
1 (16-ounce) can diced tomatoes
1 can original Ro-Tel tomatoes
1 packet Taco Seasoning mix
1 package dry Ranch mix
1½ cups water

In a heavy skillet, brown the meat with the onions and peppers. Drain off any extra grease. To scoop off extra grease, I push the browned meat and veggies to one side, tilt the skillet and dab with bunched-up paper towels. Put it in your crock pot and add all the remaining ingredients. Stir, cover and let everything simmer on high for an hour. Stir it again and turn the temp to low. Allow the mixture to simmer on low for 2-3 hours. Serve with tortilla chips, dollop of sour cream, sliced green onions and/or shredded sharp Cheddar cheese.

This recipe is shared January 16-20, 2017
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com    

Published 09:00 PM, Sunday Jan. 15, 2017
Updated 09:09 PM, Sunday Jan. 15, 2017

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