Taco Soup
2 lbs. Ground beef
1 medium onion, chopped
2 cans Mexican style tomatoes (Ro-Tel) chopped (you want hot chilies in the tomatoes!)
1 (15oz.) can pinto beans with jalapeno pepper
1 (15oz.) can pinto beans (plain)
1 can Ranch style beans
1 (16oz.) can whole kernel corn
1 tsp. Salt
2 tsp. Pepper
1 (1oz.) pkg. Ranch dressing mix
1 (1 ¼ oz.) pkg. Taco seasoning mix
Garnishes
Shredded Cheddar Cheese
Tortilla Chips
Sour cream
In a large skillet, brown beef and onions; drain excess fat. Add all other ingredients (*Do not drain any of the cans. You’ll need the juices for the soup) except cheese, sour cream and tortilla chips. Bring to a boil, then reduce heat and simmer for 1 hour.
Top soup bowls off with cheese and sour cream and serve with tortilla chips.
Serves 10. This soup can be frozen for later.
Personal notes: In this part of the country it’s hard to find pinto with jalapeno peppers so, I just use regular canned pinots for that as well. Also, I prepare this is a slow cooker instead of on the stove. I brown my beef and onions and throw everything into the crock-pot and let it cook all day on low. Enjoy!
