Ranch Taco Soup with Mexican Chili Beans
Preserved from Our Favorites, printed page 42.
- 1 lb. ground chuck
- 3 15 1/2 oz. cans Mexican-style chili beans undrained
- 1 large onion chopped
- 1 15 1/4 oz. can whole kernel corn undrained
- 1 15 oz. can tomato sauce
- 1 14 1/2 oz. can diced tomatoes undrained
- 1 14 1/2 oz. can chopped green chilies
- 1 1 1/4 oz. envelope taco seasoning mix
- 1 1 oz. envelope Ranch-style dressing mix
- 1 1/2 c. water
Toppings
- corn chips
- shredded lettuce
- chopped tomato
- sour cream
- shredded Cheddar cheese
Cook beef and onions in Dutch oven over medium-high heat until meat is browned and onions are tender, stirring until meat crumbles. Drain. Stir in beans and next 7 ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Spoon soup into bowls. Top with desired toppings.