Ingredients:
- 2 pounds ground beef
- 1 envelope taco seasoning
- 1-1/2 cups water
- 1 can (16 ounces) mild chili beans, undrained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 can (10 ounces) diced tomatoes with green chiles
- 1 can (4 ounces) chopped green chiles (optional)
- 1 envelope ranch salad dressing mix
Instructions:
- In a Dutch oven, cook the ground beef over medium heat until it’s no longer pink, breaking it into crumbles. Drain any excess fat.
- Add the taco seasoning to the beef and mix thoroughly.
- Stir in the remaining ingredients: mild chili beans, whole kernel corn, pinto beans, stewed tomatoes, diced tomatoes with green chiles, chopped green chiles (if using), and ranch salad dressing mix.
- Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for about 15 minutes, stirring occasionally, until it’s thoroughly heated.
Tips:
- Taco soup pairs well with toppings like tortilla chips, cheese, avocado, and sour cream.
- For a complementary side dish, consider a Guacamole Tossed Salad.
- When refrigerated in an airtight container, taco soup can last for 3 to 5 days. You can also freeze it; partially thaw it in the refrigerator overnight before reheating it in a saucepan. Add broth if needed while reheating.
- The soup generally doesn’t require thickening due to its chunky consistency from the meat and vegetables. However, if needed, you can add refried beans, mashed beans, or rice to thicken it.
- Using homemade taco seasoning instead of store-bought seasoning is a great alternative.
