Friday, October 30, 2009

taco soup

This soup is so delicious, and a great comfort food. I actually halved the recipe the last time I made it, and it still made enough for us to have for another night. So, if you want a lot to freeze or if you are making it for a bigger crowd, go ahead and make the whole thing. Don't let the long list of ingredients scare you... it's very easy.


2 lbs ground beef
1 large onion, chopped
2 cans pinto beans
1 can light red kidney beans
1 can black beans (drained and rinsed)
1 can whole kernel corn (drained)
1 can mexican-style stewed tomatoes (regular works fine, too.)
1 can rotel
2 cans diced green chiles
1 package taco seasoning
1 package ranch salad dressing mix
optional garnishes: tortilla chips, sour cream, shredded cheese


1. brown beef and onion in a large skillet; drain.
2. transfer beef to large pot
3. add all beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix.
4. simmer over medium-low heat for 1 hour. (i actually put mine in the crock-pot on low for about 4 hours, and it turned out perfect.)

No comments:

Post a Comment