We had some friends over last night and I tried a new recipe for Mexican Bean Soup. It was so good so I thought I would share it. Our class at church gets together once a year and we all share our favorite recipes and put them in a book. This recipe was entered by my good friend, Becky!
1 lb Hamburger Meat
1 pkg. Pork Breakfast Sausage
2 Cans Pinto Beans
1 Can Mex-Corn
1 pkg. Taco Seasoning
2 Cans Rotel Tomatoes (I only used one)
2-3 Cups of Water
1 pkg. Dry Ranch Dressing Mix
Brown and drain beef and pork in large tew pot. Ad remaining ingredients an cook on med/low heat for 25 minutes. Garnish soup with chopped green onions, sour cream, shredded cheddar, and Tortilla Chips.
It was so yummy and perfect for these cold days. I hope you enjoy it with your family!
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