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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is very similar to taco soup, however, there is more beef which makes it thick like chili. It's so yummy! Ingredients:
2 lbs lean ground beef |
1 large onion, chopped |
1 (15 ounce) can red kidney beans, with liquid (i use light red) |
1 (15 ounce) can pinto beans, with liquid |
1 (15 ounce) can black beans, with liqiud |
1 (11 ounce) can white shoepeg corn, with liquid |
1 (14 1/2 ounce) can diced tomatoes, with liquid (i use petite diced) |
1 (11 ounce) can rotel tomatoes & chilies |
1 (1 ounce) package hidden valley® original ranch® dressing (dry) |
1 (1 1/4 ounce) package taco seasoning |
1 (6 ounce) can tomato paste |
Directions:
1. Chop onion.
2. Brown ground beef and onion (I salt & pepper the beef).
3. Drain the meat and add to large pot.
4. Add all other ingredients and stir well.
5. Salt & Pepper to taste.
6. Put a lid on the pot and bring to a boil.
7. Reduce heat and simmer at least one hour, but I usually do three hours.
8. *This is also good in a crockpot on low for 6-8 hours. You can do it as little as 2-4 hours, however, it is much better the longer it cooks in the crock pot.
9. Serve alone or with sour cream, cheese and frito chips.
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