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Soup: Taco oup
I’m a big fan of making chili throughout the fall, which is why I love this simple remake of a classic. On Sundays, I make up a batch of this for a quick snack throughout the week – as it keeps for several days in the fridge. Just pull out what you need and heat it up. Simple, affordable, and tons of flavor! (Prep 5 mins, Cook 35 mins, Serves 8)
- 2 lbs ground chuck
- 1 package original taco seasoning mix
- 1.5 cups beef stock
- 1 (4oz) can diced green chiles
- 1 can stewed tomatoes
- 1 can Ro-tel tomatoes
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can mild chili beans
- 1 (1 oz) package ranch dressing mix
- Shredded cheese (topping)
In a Dutch oven over medium-high heat, brown ground beef until no longer pink. Drain excess fat, add taco seasoning. Add the remaining ingredients – except for the cheese, and cook at a simmer over medium-low heat for 30 minutes. Serve.