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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I've gotten great response at our church dinners and senior groups whenever I bring this tick easy-to-fix soup. I usually take home an empty pot and often get requests for the recipe. The flavor seems to improve with leftovers...if there are any! -Evelyn Buford Belton, Missouri Ingredients:
1-1/2 pounds beef top sirloin or round steak, cut into 3/4-inch cubes |
1 medium onion, chopped |
1 tablespoon olive oil |
2 cans (15 ounces each) pinto beans, rinsed and drained |
2 cans (14-1/2 ounces each) diced tomatoes and green chilies, undrained |
2 cups water |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-3/4 ounces) cream-style corn |
1 envelope ranch salad dressing mix |
1 envelope taco seasoning |
1/4 cup minced fresh cilantro |
Directions:
1. In a large kettle or Dutch oven, brown beef and onion in oil. Add the pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the meat is tender. Sprinkle with cilantro. Yield: 12 servings (about 3 quarts).
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