Taco Soup

I loved this soup, it has been cold here in Lubbock so soup was a must. 

Today when I woke up it said it was 14 degrees outside. That is cold man! And it gets ever colder with that blasted wind chill! 

This was an extremely easy soup to make. After you brown the meat you can either let it slow cook in a crock pot or you can let it simmer on your stove top for 30 minutes. Seriously, this meal was simple. 

The green chilies gave it a nice spice to it, not too much to where your mouth was on fire. Just enough to notice a little bit of heat.

I highly suggest garnishing the soup with sour cream, cheese and Fritos. 

Don't forget the Fritos!! 

That was my favorite part, when you get a corn chip covered with soup. Yum!!

Taco Soup

2 pounds ground beef

1 to 2 diced onions (I used one)

1 (14 1/2-Oz.) can diced fire-roasted tomatoes

1 (10-Oz.) can Rotel diced tomatoes and green chilies

2 (15-Oz.) cans black beans

1 (16-Oz.) can pinto beans

1 (15 1/4-Oz.) can whole kernel corn, drained

2 (4 1/2-Oz.) cans chopped green chilies

1 (1-Oz.) envelope taco seasoning

1 (1-Oz.) envelope ranch salad dressing and seasoning mix

Garnishes: Corn chips (Fritos), cheese, sour cream, green onions

In a large skillet, cook beef and onions over medium heat until beef is no longer pink. Drain, using a slotted spoon, as you transfer browned beef and onions to a Dutch oven, stockpot or slow cooker.

Add tomatoes, black beans, pinto beans, corn and green chiles. Stir in the taco seasoning and ranch salad dressing mix.

If you’re cooking on the stove, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally. If you’re using a slow cooker, cook on low heat for 6 to 8 hours.

Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.

Recipe From: Ezra Pound Cake