November 23, 2017

Easy Taco Soup 

1½-2 lbs. ground beef
1 large onion, diced
2 15.5-oz. cans pink or
red kidney beans
15.5-oz. can pinto or chili beans
15.5-oz. can shoe peg corn
(or whole kernel corn)
14.5-oz. can diced tomatoes and green chilies
2 14.5-oz. cans, any brand, Mexican-style tomatoes
4.5-oz. can diced green chilies
4.6-oz. can black olives, drained and sliced
1¼-oz. pkg. taco seasoning mix
1-oz. pkg. ranch salad dressing mix

For Garnish:
tortilla chips
sour cream
grated cheese
chopped green onions
sliced black olives

Brown the ground beef with onions. Drain excess fat, then transfer to large crock pot or large pot on stove. Add beans, corn, tomatoes, olives, chilies, taco seasoning and ranch dressing mix. You may need to add ½ c. of water for desired consistency. In the crockpot, cook on low for 6 hours. On the stovetop, simmer on low about 1 hour. Break the tortilla chips and put in bottom of bowls and cover with soup. Top with your choice of garnishes.

– Melody Brown, Big Bay