Okay, I finally made the taco soup and I’m giving it two thumbs up. In fact, Keith (the Mikey of our family) went back for seconds and thirds. Of course, he started out with a small bowl because he wasn’t expecting to like it. Hope you and yours will enjoy it, too.
Taco Soup
1-1/2 pounds lean ground beef
1 medium onion, chopped
1 (one oz.) envelope Ranch dressing mix
1 (one oz.) envelope taco seasoning mix
2 (16 oz.) cans pinto beans, undrained
2 (14-1/2 oz.) cans petite diced tomatoes, undrained
1 (15 oz.) can black beans, undrained
1 (14-1/2 oz.) can white cream-style corn, undrained
1 (14-1/2 oz.) can yellow whole kernel corn, undrained
1 (4-1/2 oz.) can chopped green chiles, undrained
Sour cream and shredded sharp cheddar cheese for toppings
Tortilla chips to dip
Place tomatoes in large pot over medium low heat and let them simmer while browning ground beef along with onions in separate pan. Drain beef well when done. Add two dry seasoning mixes along with one cup water to cooked hamburger and stir well. Add both kinds of beans, both kinds of corn, chiles and beef mixture in with tomatoes. Do not drain any of the canned ingredients. Increase heat and bring to a boil, stirring frequently. Reduce heat and simmer, uncovered, approximately 30 minutes. Stir occasionally. Serve in bowls. Top with sour cream and cheese and serve with tortilla chips.
