8 CAN TACO SOUP

8 Can Taco Soup image

Provided by Cindi M Bauer

Number Of Ingredients 11

1 1/2 lb ground beef
3/4 c diced onion
2 pkg Old El Paso 25% Less Sodium Taco Seasoning Mix (1 oz. each)
1 pkg Hidden Valley Original Ranch Salad Dressing & Seasoning Mix (1 oz.)
2 can(s) beef broth (14.5 oz. each)
1 can(s) diced tomatoes with basil, garlic & oregano (14.5 oz.)
1 can(s) (mild) diced tomatoes & green chilies (10 oz.)
1 can(s) Bush's Light Red Kidney Beans, drained & rinsed (16 oz.)
1 can(s) Bush's Pinto Beans, drained & rinsed (16 oz.)
1 can(s) black beans, drained & rinsed (15 oz.)
1 can(s) whole kernel corn, drained (15.25 oz.)

Steps:

1. In a large kettle or Dutch oven, add the ground beef and onion. Cook the ground beef till it browns, and the onion is tender. Drain off any excess grease.
2. Add the cooked beef back to kettle, then sprinkle the packets of taco seasoning mix and ranch dressing mix, over the meat. Stir well to incorporate the seasonings into the meat.
3. Add the beef broth and canned tomatoes.
4. Add remaining ingredients into the kettle; stir, and simmer the soup (uncovered) for about an hour. Stir the soup occasionally while it's simmering.
5. Ladle soup into bowls and serve.

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#30-minutes-or-less #time-to-make #course #preparation #soups-stews #easy #3-steps-or-less