Fall is the perfect time for making soup. This hearty soup is a meal in itself.
2 lbs. ground beef
1 L onion, chopped
1 pkg. Taco Seasoning Mix
1 pkg. Hidden Valley Ranch Dressing Mix
1/2 t salt
1/2 t pepper
2 4-oz cans chopped green chilies
1 15-oz can Mexican-style stewed tomatoes
1 15-oz can tomato sauce
28-oz can diced tomatoes
2 15-oz cans pinto beans
1 15-oz can dark kidney beans
1 or 2 15-oz can corn
1 C water
Brown the ground beef along with the chopped onion in a large pot. Stir in the seasoning mixes, salt and pepper. Add all the canned vegetables with their liquid, chilies and water. Stir to combine well. Cover and let simmer about 45 minutes or longer, stirring occasionally.
Serve with corn bread or muffins, beer bread or tortilla chips.
Optional Garnishes; sour cream, chopped cilantro, shredded cheddar or Mexican blend cheese.
You can also put the browned beef, onion and remaining ingredients into a crock pot if you are going to be out for the day.
Cover and let it slow cook until you are ready to eat, about 6-8 hours.
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