Ingredients
1 lb lean ground beef
1 onion, diced (optional)
1 package (1 oz) taco seasoning
1 package (1 oz) ranch dressing mix
1 can (15 oz) black beans, undrained
1 can (15 oz) pinto beans, undrained
1 can (15 oz) whole kernel corn, drained
1 can (14.5 oz) stewed tomatoes, Mexican style
1 can (10 oz) diced tomatoes with green chiles (like Rotel)
Toppings: Shredded cheese, sour cream, tortilla chips, avocado
Instructions
Step 1: In a large pot or Dutch oven, brown the ground beef over medium-high heat until no longer pink. Drain off any excess fat.
Step 2: Stir in the taco seasoning and the ranch dressing mix until the meat is evenly coated.
Step 3: Add the black beans, pinto beans, corn, stewed tomatoes, and diced tomatoes with green chiles. Do not drain the beans as the liquid adds flavor and thickness.
Step 4: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes, stirring occasionally.
Step 5: Ladle the soup into bowls and serve hot with your favorite toppings like cheese, sour cream, and chips.
Notes
For a leaner version, use ground turkey or chicken. If you like it spicy, add a chopped jalapeño while browning the beef.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 310 kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 55mg
Keywords: taco soup recipe easy, 30 minute dinner, pantry staples, one pot meal, tex-mex soup
