Fast, Easy and Yummy Taco Soup
Taco Soup
1 1/2 lbs browned ground beef
1 large onion onions
1 can of dark kidney beans
1 can of black beans
1 can of southwestern corn (corn with peppers) undrained
2 cans of southwestern tomatoes (tomatoes with green chilies) or Ro-tel tomatoes (spicy)
1 packet of taco seasoning
1 packet of ranch dressing
1 - 2 cups of water
1 package of shredded Monterey Jack & Colby cheese
tortilla chips
Brown beef and onions in a skillet. Drain.
Put beef in a dutch oven or large pot.
Add vegetables and seasonings.
(I drained and rinsed the beans to get rid of the extra salt but you don't have to)
Add 1 cup of water for a thick soup (more like a chili) or 2 cups if you want more of a soup like result.
Simmer for about 30-40 minutes.
Top with cheese and hot sauce if you like it.
If you make it like a chili, you can scoop it up with the tortilla chips.
I served this with corn bread. It makes a lot and supposedly it is better the next day so plan for leftovers.
Yum!
1 1/2 lbs browned ground beef
1 large onion onions
1 can of dark kidney beans
1 can of black beans
1 can of southwestern corn (corn with peppers) undrained
2 cans of southwestern tomatoes (tomatoes with green chilies) or Ro-tel tomatoes (spicy)
1 packet of taco seasoning
1 packet of ranch dressing
1 - 2 cups of water
1 package of shredded Monterey Jack & Colby cheese
tortilla chips
Brown beef and onions in a skillet. Drain.
Put beef in a dutch oven or large pot.
Add vegetables and seasonings.
(I drained and rinsed the beans to get rid of the extra salt but you don't have to)
Add 1 cup of water for a thick soup (more like a chili) or 2 cups if you want more of a soup like result.
Simmer for about 30-40 minutes.
Top with cheese and hot sauce if you like it.
If you make it like a chili, you can scoop it up with the tortilla chips.
I served this with corn bread. It makes a lot and supposedly it is better the next day so plan for leftovers.
Yum!
