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.



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