Description
This thick and hearty taco soup comes together in a flash. The subtle hint of ranch sets it apart from your average taco soup. Garnish with chopped cilantro if desired.
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and minced
- 2 (15 ounce) cans crushed tomatoes
- 2 (15 ounce) cans pinto beans, drained
- 2 ½ cups water
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 1 (3.8 ounce) can sliced black olives, drained
- 2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®)
- 1 (1 ounce) envelope taco seasoning mix
Instructions
- Combine ground beef
- onion
- and jalapeño in a 4-quart soup pot. Cook over medium-high heat until beef is cooked through and no longer pink
- about 5 minutes.
- Add water
- crushed tomatoes
- pinto beans
- corn
- black beans
- RO*TEL
- black olives
- ranch dressing
- and taco seasoning. Mix to combine. Bring soup to a boil
- reduce heat
- and simmer for 30 minutes.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 8