Courtesy of Leslie Horn
Serves 5-8 people
1 lb. ground beef
1 small onion, chopped
2 cans chopped green chiles
1 t. salt
1 t. pepper
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can corn
2-3 cans Mexican stewed tomatoes (depending on how much soup you need)
1 1/2 c. water or broth
1 (1.25 oz) package taco seasoning
1 (1 oz) package Ranch dressing mix
Serve with:
Rice
Shredded cheddar, jack, or queso fresco
Corn or tortilla chips
Sour cream
any other taco fixings
Brown beef and onion in large stockpot, drain fat. Add all other ingredients, bring to a boil. Reduce heat and simmer up to 2.5 hours. You can increase the volume by adding more liquid, but be sure to season properly, too.
1 comment:
i love this soup! it's great for a crowd, or an intimate dinner. the best part... it's super easy, and I can pretty much guarantee that I will always have the ingredients on hand.
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