This soup came about by tweaking and combining several recipes. You owe it to yourself to give it a try.
Leftovers freeze well, but because it taste even better the next day, it's hard to stop eating it until it's gone.
I find that I have to double this recipe to have enough left over to freeze.
The perfect companion for this soup is yellow cornbread.
- 2 ----- pounds ground beef
- 1 ----- chopped white onion
- 1 ----- 1 oz package Hidden Valley Ranch dressing mix
- 2 ----- 1-1/4 oz packages Old El Paso taco seasoning mix (see note below)
- 1 ----- 16 oz can (of each), UNDRAINED, of the following
black beans, kidney beans, pinto beans
- 2 ----- 16 oz cans white corn
- 2 ----- 16 oz cans diced tomatoes with chilies
- 1-2 --- teaspoons ground cumin
In a large pot, dump in all cans, undrained. Stir in the ranch-style dressing mix, taco mix and cumin.
Add 1-1/2 cups of water for a soup consistency or 1 cup for a chili consistency.
Cover the pot and turn this on low heat while cooking the meat.
Cook the meat and onion together until the meat is browned. Drain and then stir into the soup.
I like to leave the heat set on low (covered). It will eventually boil and you can simmer it for 2 hours or more.
Note - Old El Paso Taco mix comes in either "Spicy", "Original" or "Mild" flavor.
Two packs of Mild flavor gives a soup that is very tasty, kid-friendly and not too spicy.
Two packs of Original gives a soup that is pretty hot and will really open you sinuses, so be warned.
Two packs of Spicy is for feeding professionals. Old El Paso now has a package labeled "Hot", I can't imagine
what two of those would be like!
My favorite is 1 pack of Original and 1 pack of Mild. This makes a perfect soup that adults and bigger kids will like.
Make this one time and it will become one of your favorites.
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