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Taco Soup Texas Style

2.5  lbs venison hamburger or lean ground beef
16 oz. Klein Bros. Fire Roasted Salsa
2 (15 oz) cans dark kidney beans
1 (15 oz ) can whole kernel corn
1 (10 oz) can tomatoes & green chilies (We use Rotel Mild, but choose a heat level according to your taste.)
1 (8 oz) can tomato sauce
2 cups water
1  1/2 teaspoon Chili Powder
1 1/2 tsp salt
1 package regular Fritos
1 (8 oz) package shredded cheddar cheese
Brown meat in a skillet. While the meat is browning, assemble the ingredients to make the broth. In a large stockpot, add the Klein Bros. Salsa, beans, corn, Rotel, tomato sauce, water, and the chili powder and salt and bring to a simmer.  When the meat is browned, drain off any excess juices, if you are using beef. (Venison will not need to be drained.) Stir the meat into the broth mixture. Bring to a full simmer after adding the meat and then reduce heat and simmer for about 30 minutes. To serve, place Fritos in the bottom of a soup bowl and spoon the taco soup on top. Garnish with cheese for a delicious and tasty meal ready in half an hour! Enjoy!