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Taco Soup, Diane Style
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Description
A hearty Tex Mex style soup that warms the soul as well as the tummy on those chilly autumn and winter days. Your hubby and your kids will love it, and you’ll love that it’s easy peasy to make!
Ingredients
- 1 pound Ground Beef
- 1 cup Chopped Onion, More Less To Taste
- 15 ounces, weight Canned Ranch Style Beans
- 15 ounces, weight Canned Kidney Beans
- 15 ounces, weight Canned White Shoe Peg Corn
- 10 ounces, weight Canned Diced Tomatoes And Green Chilies (such As Ro-tel)
- 1 envelope (1 Oz.) Dry Ranch Dressing Mix
- 14-½ ounces, fluid Canned Diced Tomatoes
- 15 ounces, weight Canned Chili Beans
- 15 ounces, weight Canned Pinto Beans
- 2 envelopes (1.25 Oz. Each) Taco Seasoning Mix
- 2 cans Water, Or To Taste
- Corn Chips Or Cornbread, To Serve
- Shredded Cheese, To Serve
Preparation
Note: do NOT drain any of the beans, corn or tomatoes; dump liquid and all into the pot.
Brown ground chuck and onion until done; drain and rinse if desired. Using a LARGE pot, combine all ingredients except chips and cheese and heat for 20-30 minutes or until heated through and flavors are blended. Top with shredded cheese and serve with corn chips.
I use whatever beans and corn I have on hand, and it’s always delicious. I also add cayenne pepper to make it spicier.
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