Taco Soup

Submitted by Jim Mello, Provost’s Office

An excellent party dish, grab a bowl and some toppings and you are set. Great for holidays, game day, and family get-togethers.

Ingredients

  1. - 1 pound ground beef
  2. - 1 large onion chopped
  3. - 3 (15 ½ ounce) cans Mexican-style chili beans, not drained
  4. - 1 (15 ½ ounce) can whole kernel corn, not drained
  5. - 1 (15 ounce) can tomato sauce
  6. - 1 (14 ½ ounce) can diced tomatoes, not drained
  7. - 1 (4.5 ounce) can chopped green chilies
  8. - 1 (1 ¼ ounce) envelope taco seasoning mix
  9. - 1 (1 ounce) envelope Ranch-style dressing mix
  10. - 1 ½ cup water

Toppings:

corn chips, shredded lettuce, chopped tomato, sour cream, shredded cheddar cheese

Directions:

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 15 minutes, stirring occasionally.
3. Spoon soup into bowls; top with desired toppings.