Taco Soup
Taco soup made with ground beef, beans, corn, and Rotel, simmered in one pot with taco and ranch seasoning. A dump-and-simmer ground beef dinner ready in 45 minutes.
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 1 (1 oz) packet taco seasoning
- 1 (1 oz) packet ranch seasoning mix
- 1 (15 oz) can black beans undrained
- 1 (15 oz) can pinto beans undrained
- 1 (15 oz) can corn undrained
- 1 (14.5 oz) can diced tomatoes with green chilies undrained
- 1 (14.5 oz) can diced tomatoes undrained
- 2 cups beef broth
- shredded cheese, sour cream, and tortilla strips for serving
Instructions
- Brown the beef: In a large pot or Dutch oven over medium heat, cook the ground beef and onion until the beef is browned, about 6-8 minutes. Drain excess grease.
- Season: Stir in the taco seasoning and ranch seasoning mix and cook 1 minute, until fragrant.
- Add everything else: Add the black beans, pinto beans, corn, diced tomatoes with green chilies, diced tomatoes, and beef broth, including the liquid from the cans.
- Simmer: Bring to a boil, then reduce the heat and simmer uncovered 20-25 minutes, stirring occasionally, until slightly thickened.
- Serve: Ladle into bowls and top with shredded cheese, sour cream, and tortilla strips.
Notes
Leave the beans, corn, and tomatoes undrained. That canning liquid builds the broth, so draining it means a thinner, less flavorful soup.