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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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EASY, completely delicious family favorite! My office loves this, too, and I get requests to make it for our parties...and sometimes just to make it for the heck of it. Ingredients:
2 pounds ground beef, extra lean |
1 large onion, diced |
7 cloves garlic, minced |
2 envelopes taco seasoning mix (i like the hot variety, but choose according to your own taste) |
1 envelope ranch-style dressing mix (yes, hidden valley) |
1 16 ounce can black beans, undrained |
1 16 ounce can corn, undrained (i use 2 cans of delmonte summer crisp corn - stays nice and crunchy) |
1 16 ounce can hominy, undrained (don't turn up your nose, this makes the dish!) |
2 4 ounce cans green chiles, undrained |
2 10 3/4 ounce cans tomatoes with green chilies, rotel undrained |
2 14 ounce cans beef broth |
Directions:
1. Brown meat, onion and garlic in soup pot. Begin adding ingredients one at a time, alternating dry ingredients with canned ingredients. Stir after each addition. Cover; simmer 1 hour, stirring occasionally.
2. Serve in bowls. Garnish with shredded cheddar cheese, crushed tortilla chips, a dollup of sour cream, a little salsa and sliced green onions. Your taco shell and garnishes are on top of the soup!
3. To make this gluten-free, check your taco seasoning mix and ranch dressing mix. Hidden Valley is gluten-free.
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