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 pound hamburger
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


At Home:
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 don’t 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.