Taco Soup Dutch Oven Recipe

Taco Soup Dutch Oven Recipe

This easy Taco Soup recipe is hearty and delicious and is ready in under 30 minutes!

2 cans of kidney beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can Ro-tel tomatoes and chilies
1 packet taco seasoning
2 1/2 tablespoons dried minced onions
3 1/2 tablespoons parsley flakes
2 teaspoons salt
1 teaspoon garlic powder
1 lb browned ground beef or turkey (optional)
Shredded Cheese Kraft 16 oz.
Sour Cream (optional)

Serves: 4 to 6 People

Directions:
Brown beef in cast iron skillet if you’re going to use meat. Place in your 12″ regular dutch oven. Rinse beans and add to dutch oven. Dump remaining ingredients (except sour cream and cheese.) Stir well and put the lid on and let it cook. As soon as you see the steam coming out from under the lid it is ready to eat. Put soup into a bowl and put on top the cheese and sour cream. Yum!! Yum!!!

Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!

Taco Soup Dutch Oven Recipe