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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Taco soup made with salsa, ground beef, beans and corn, seasoned with taco seasoning and ranch. This is a chunky soup that can be served over tortilla chips or Fritos like a Frito Pie. If you like it soupier just add water with the rest of the ingredients after browning the beef. Really good, and even better the next day. Freezes well too. Ingredients:
2 lbs ground beef |
2 garlic cloves, minced (1 teaspoon) |
1 (15 ounce) can whole kernel corn (undrained) |
1 (15 ounce) can pinto beans (undrained) |
1 (15 ounce) can kidney beans (undrained) |
1 (28 ounce) jar salsa |
1 (1 1/4 ounce) package taco seasoning |
1 (1 ounce) package ranch dressing mix (i like hidden valley) |
1 1/2 cups water (optional) |
cheddar cheese (to garnish) or mexican blend cheese, grated (to garnish) |
Directions:
1. In a Dutch oven or other large pot, over medium-high heat, brown ground beef with garlic until beef is crumbly; drain well.
2. Add remaining ingredients, except for cheese, and stir.
3. Heat to boiling; reduce heat and simmer for 45-60 minutes (or combine all ingredients in crock pot and cook on LOW for 8 hours).
4. Serve in bowls, if desired over broken tortilla chips.
5. Top with grated cheese to garnish when serving.
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