Taco Soup

Easy mexican style taco soup combines fresh ground beef and onion with pinto beans, kidney beans, mexican tomatoes, corn, chilies, black and green olives. Soup is seasoned and flavored with dry taco and ranch seasoning mixes. Soup topped with sour cream grated cheese and chopped scallions.

Ingredients -

2 pounds Ground Beef
2 cups chopped Onion
2 (15 1/2 ounces) cans Pinto Beans
2 (15 1/2 ounces) cans Pink Kidney Beans
1 (15 1/2 ounces) can Mexican Tomatoes
1 (15 1/2 ounces) can Niblet Corn, drained
1 (14 1/2 ounces) can diced Tomatoes
1 (14 1/2 ounces) can Tomatoes with Chilies
2 (14 1/2 ounces) cans diced Green Chilies
1 small can Black Olives, drained
1/2 cup Green Olives, sliced
1 package Taco Seasoning Mix
1 package Ranch Salad Dressing Mix

Sour Cream
Grated Monterrey Jack Cheese
Chopped Scallions

Preparation:

1. In a large skillet over medium heat, brown the ground beef and onions.

2. Drain off the excess fat.

3. Transfer ground beef and onions into stockpot.

4. Add pinto beans, kidney beans, Mexican tomatoes, niblet corn, diced tomatoes, tomatoes with chilies, green chilies, black olives, green olives, taco seasoning, and ranch dressing mix, to the stockpot.

5. Simmer over low heat 1 hour.

Variations and Recipe Ideas:

Garnish individual servings with sour cream, cheese, and onions.

Cooking Tip

Mexican Tomatoes

Canned mexican tomatoes are stewed tomatoes with some spices and chili peppers added. You can substitute stewed tomatoes and if if you need to add heat, dice up a jalapeno chili pepper and add with the rest of the vegetables.