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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Youâll get a kick out of this hearty, Southwest-inspired soup from Sandi Lee of Houston, Texas. Feel free to dunk your tortilla chips right into it! Ingredients:
1/2 pound ground beef |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (10 ounces) diced tomatoes with mild green chilies, undrained |
1 can (8-3/4 ounces) whole kernel corn, drained |
1-1/2 cups water |
2 tablespoons taco seasoning |
4-1/2 teaspoons ranch salad dressing mix |
toppings: |
1/2 medium ripe avocado, peeled and cubed |
2 tablespoons shredded cheddar cheese |
2 teaspoons minced fresh cilantro |
tortilla chips |
Directions:
1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, tomatoes, corn, water, taco seasoning and salad dressing mix. Bring to a boil. Reduce heat; cover and simmer for 30 minutes to allow flavors to blend.
2. Spoon into bowls; top with avocado, cheese and cilantro. Serve with chips. Yield: 4 cups.
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