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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a hearty soup/stew that is great to make on a chilly day. We usually have it for lunch, but with the addition of a simple salad (such as one consisting of letture, red onion, yellow bell pepper and topped with a basic vinaigrette), cornbread and a caramel flan for dessert, it would make a delicious dinner meal as well. Ingredients:
1 lb ground beef |
1/2 cup chopped onion |
1 (1 1/4 ounce) package taco seasoning mix |
1 ounce ranch dressing mix |
1/2 teaspoon ground cumin |
28 ounces diced tomatoes |
16 ounces black beans, rinsed and drained |
15 1/4 ounces whole kernel corn, drained |
14 1/2 ounces diced tomatoes with mild green chilies |
1/2 cup shredded cheddar cheese |
Directions:
1. In a 4-quart Dutch oven cook ground beef with onions until beef is browned; drain fat. Add taco seasoning, salad dressing mix, cumin, tomatoes, black beans, corn, tomatoes with chiles, and 2 cups water.
2. Bring to boiling; reduce heat. Cover and simmer 1 hour. Top with Cheddar cheese, if desired.
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