I’ve been on a huge Mexican food kick lately. If it were up to me, I would be eating tacos, enchiladas, fajitas and quesadillas every day. I love everything about it…thinking about it, cooking it, eating it…I love it.
Another type of food that I crave, and have for lunch on most days, is soup. Minestrone, chicken noodle, vegetable…you name it, I will more than likely love it. Soup and crackers, soup and a sandwich…for me, it doesn’t get much better than that when it comes to lunch.
With that being said, a few weekends ago I headed into the kitchen in search of something to prepare for lunch for the two of us. After perusing my cupboards I realized I had ingredients to make taco…soup! That’s right, I served this delicious dish with corn chips (yet again, another food I crave) and moments later our bowls were clean.
Taco Soup
Ingredients:
- 1 lb ground beef, browned and drained
- 1 onion, chopped (fresh or sauteed, depending on preference)
- 1 package Ranch Dressing seasoning mix
- 1 package taco seasoning mix
- 2 cups water
- 2 14.5 ounce cans diced tomatoes with green chilies
- 1 15 ounce can pinto beans, drained and rinsed
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can corn, drained
Directions:
- Combine all ingredients in a large pot and simmer uncovered for 20 minutes
- Serve with corn chips and sour cream on the side.
Two of my favorites combined to make one delicious dish? What’s not to love about that? I can’t wait to make this again!
Yum! I love taco anything! This soup looks delish!
I make a very similar soup I call Nacho Soup, and it is soooo good. Perfect for chasing away the rainy day blues!
I feel the same way about soup – I could happily eat it every day. This looks so hearty and easy to prepare.
Package of Ranch Dressing? Are we talking a powder or an actual creamy dressing?
This would be a great recipe to take camping!
This would be perfect for dinner any night of the week! Love all these ingredients.
Oh my. This looks so delicious! I love simple meals like that, and I'd have this for lunch or dinner any time! Okay, breakfast too.
There must be something in the air. I've also become obsessed with Tex-Mex flavors in recent weeks and have felt a compulsion to add chipotles, green chilies, corn, tomatoes, and/or cumin to just about every dinner I've made (enchiladas last night!). This looks perfect for me on two scores, Jen: Hearty fall soups just sound wonderful right now. And you've included virtually all of the Tex-Mex tastes I've been craving. Ole!
I must have read the recipe wrong and I only brought home one can of tomatoes.
Not really willing to jump into the fray of weekend shoppers, I ended up adding a little hot sauce and some tomato juice to make up for the missing tomatoes. Since I was using juice, I also cut back on the water – turned out great!
T: Tomato juice would be a great substitution! I'm so happy that it turned out delicious!
This looks so tasty! I'll have to try it out.
I've made one similar, but I don't use the ranch. What does it do for the recipe?
Its on the stove now and its soooo good!!