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Taco Soup II (12/3/2010)

Taco Soup II

1 lb. ground beef
1 medium onion, chopped
1 15 oz. can black beans, rinsed
1 15 oz. can pinto beans, drained
1 15.5 oz. can whole corn, drained
1 28 oz. can diced tomatoes, do not drain
1 10 oz. can Rotel tomatoes, do not drain
1 32 oz. can tomato juice
1 pkg. Dry ranch salad dressing mix
1 pkg. Dry taco seasoning
1 cup Shredded cheddar cheese (for garnish)
Sour cream (for garnish)

Brown ground beef and onion in a skillet. Drain off excess fat. Add ranch mix and taco seasoning. Mix well. Transfer to a large crock pot. Add beans, corn, both types tomatoes, and the tomato juice. Stir. Cover and cook on low 5-7 hours. Garnish with cheese and sour cream.

This weeks recommended wine from Van's Liquor Store in East Dubuque-Frisk Prickly, 750ml bottle, $7.99 through 12-6-2010.

Stop by Cremer's for the famous ground beef, ground fresh several times daily. Also, pick up, their "soup essentials", smoked ham shanks, beef marrow bones, shank meat with bone and more.

You can also pick up a copy of the "Cookin' with Kaye" cookbook at Cremer's and also at Van's.


Do you have a recipe you'd like to share? Email it to Mike at


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