Thursday, November 17, 2011

Southwestern Taco Soup

This is a very hearty soup (more like chili) and is always a "hit" with my family.  It is one of my favorites, too, because it could not be any simpler to prepare.  AND it is one of those "comfort foods" that we ALL love this time of year as the weather is starting to get colder!

2 lbs. ground beef
1 (1.25 oz.) packet of taco seasoning
1 can chili beans
1 can pinto beans, rinsed and drained
1 can whole kernel corn, drained
1 can stewed tomatoes
1 can diced tomatoes with green chilies
1 4 oz. can green chilies
2 - 2 1/2 cups water
1 packet ranch dressing mix

Place ground beef in a large pot or Dutch oven.

Brown ground beef over medium heat until there is no pink remaining.  Drain thoroughly.

Sprinkle entire packet of Taco Seasoning mix over the top of the ground beef and stir thoroughly.

Add all of the canned vegetables and continue to stir until well combined.

Sprinkle the packet of Ranch Dressing mix over top of mixture.

Stir until well-combined and simmer over low heat for a minimum of 20-30 minutes.  (The longer the mixture simmers, the better the finished product will be.)

Serve with desired toppings such as grated cheese, sour cream, corn chips, and/or cornbread.   

*Shown here with a buttered and toasted slice of good ole' Southern Buttermilk Cornbread.