Taco Soup

Easy, quick, delicious and heart-warming soup/stew. The original recipe makes a big pot of soup, but you can easily double for a big crowd. Swap around the beans, or use chicken instead of beef for a change. You can feed a big crowd inexpensively, and everybody loves this recipe! The “secret” ingredient is the dry ranch dressing. ENJOY!!!

Difficulty: Easy

Servings: 10 servings

Prep Time: 5 minutes   Cook Time: 35 minutes  

Ingredients

1 lb. lean ground beef
1 onion, chopped
1 cup (or more) bell pepper, chopped (can be frozen)
1 can petite diced tomatoes
1 can Ro-Tel tomatoes
2 cups water
4 cans beans, drained and rinsed (pinto, black, kidney, garbanzo, or your favorites)
1 can corn, drained (white shoepeg is best)
1 pkg. taco seasoning
1 pkg. dry ranch seasoning

Directions

Brown ground beef, add onions and peppers. Cook until onions are soft. Add all other ingredients and cook on medium heat, stirring occasionally until flavors have a chance to combine, about 20-30 minutes.

Serve with your choice of corn chips, shredded cheese, sour cream, chopped avocados and extra chopped onions.

**Can be cooked in a crock pot after browning the ground beef.

Categories: Bean Soups, Beans, Beans, Grains & Rice, Beef, Budget, Chilis, Crock Pot, Crowd-Size, Kid-Friendly, Main Dish, One Dish Meal, Potluck, Soups & Stews

Submitted by: lbspinks on January 17, 2011