Prep Time: 10 Min
1 lb ground beef 1 onion, chopped 1 can (16 oz) chili beans, undrained 1 can (15 oz) corn, drained 1 can (8 oz) tomato sauce 2 cups water 1 can (14.5 oz) diced tomatoes, undrained 1 can (4 oz) green chilies, chopped 1 envelope taco seasoning 1 envelope ranch salad dressing mix
Cookingtime: 15 MIN
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the beans, corn, tomato sauce, water, diced tomatoes, green chilies, taco seasoning, and ranch dressing mix.
Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
Serve immediately, garnished with your favorite toppings.
1. Meat Selection: While ground beef is commonly used, don't hesitate to experiment with ground turkey or chicken for a leaner option. Browning the meat with onions and garlic enhances the flavor. 2. Spice It Up: Adjust the heat to your preference. Add more chili powder or a pinch of cayenne pepper for extra kick, or include diced jalapeños while sautéing the onions. 3. Beans Variety: The recipe typically calls for kidney or black beans, but feel free to mix and match with pinto, navy, or even chickpeas for varied texture and taste. 4. Tomato Base: For a richer tomato flavor, consider adding tomato paste along with the diced tomatoes. This deepens the soup’s base. 5. Broth Matters: Use low-sodium chicken or beef broth to control the overall saltiness of the soup, allowing the spices to shine through. 6. Slow Cooker Friendly: This recipe is perfect for a slow cooker. Combine all ingredients and let it cook on low for 6-8 hours or on high for 3-4 hours. 7. Fresh Toppings: Enhance your taco soup with fresh toppings like diced avocado, chopped cilantro, a dollop of sour cream, or shredded cheese.