Thursday, February 18, 2010
Thick and Hearty Taco Soup
In the end, this turned out fantastic! This soup is super quick and easy to make; it only took me 30 minutes! And the flavor...well, let's just say that David asked, "Was this in the crock pot all day?" Nope...in a pot for 30 minutes. The flavors melded together very well and it had a nice kick. We both went back for seconds.
I forgot to take any pictures of this soup, but the consistency is very thick and hearty. David described it as similar to a chili with corn in it. Eh, it's more complicated than that...but hey, that's a good simple description for ya!
Here you go!
1 pound ground chuck
1 large onion, chopped (I didn't have any onion, surprisingly enough, so I used some minced onion)
2 (15.5 oz.) cans chili beans, undrained
1 (15.25 oz.) can whole kernel corn, undrained
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes, undrained
1 (4.5 oz.) can chopped green chiles
1 (1.25 oz) envelope taco seasoning mix
1 (1 oz.) enveloped Ranch-style dressing mix
1 1/2 cups water
1. Cook beef and onions in a Dutch oven over medium-high heat until meat is browned and onions are tender, stirring until meat crumbles; drain.
2. Stir beans and next 7 ingredients into beef mixture; bring to a boil. Reduce heat and simmer, uncovered for 15 minutes stirring occasionally.
3. Spoon soup into bowls; top with desired toppings.
Possible toppings: corn chips, shredded lettuce, chopped tomato, sour cream, shredded cheddar cheese.