Taco Soup

This Taco Soup is one of our staple meals, especially in the fall & winter months. It has such bold flavors and is so comforting at the same time. I actually posted this the first year I was blogging but realized it needed an update with new pictures. This is great for game days too since you can assemble it all ahead of time and cook it right before the big game. It also reheats and freezes great too. We always make a big pot, eat it for a couple meals and freeze the rest for a quick & easy weeknight meal.

Taco Soup
Serves 6-8

1 lb. extra lean ground beef
1/2 tbsp. minced dried onion
1 packet ranch dressing mix
1 packet taco seasoning mix
2 cans petite diced tomatoes (don’t drain)
1 can green chiles
1 can whole kernal corn (don’t drain)
1 can chili beans (don’t drain)
1 can black beans (don’t drain)
1/2-1 tbsp. chili powder (depending on your heat preference)

For Topping:
Shredded Mexican cheese blend
Sour Cream
Tortilla Chips

Brown ground beef together with minced onion in a large skillet. Once browned add ranch mix and stir until meat is fully coated.

In a large pot, add diced tomatoes, green chiles, corn, chili beans, black beans, chili powder & ground beef mixture. Stir until incorporated. Bring to a boil, then reduce heat to medium low & simmer for approximately 30 minutes. Serve topped with cheese, sour cream, and tortilla chips for dipping.

*Can use 1/2 of a regular onion chopped instead of dried minced onion

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