This soup is incredibly easy to make, and it's been a household favorite of ours for years. I usually make it in the Fall/Winter months, but it's also great in the Summer on a rainy evening. High in protein and in flavor, it will be a hit time after time. When I make it, I freeze a large portion, because its great re-heated on the stove or in the microwave. Carson loves taking it as a work lunch!
INGREDIENTS
2 pounds lean ground beef
1 can black beans
1 can pinto beans
1 can chili beans
2 cans Shoe-peg corn
2 cans of 10 oz Rotel Diced Tomatoes
1 cup water
1 package of taco seasoning mix
1 package Hidden Valley ranch dressing mix
DIRECTIONS
In a large pot, brown ground beef. Add all remaining ingredients, stirring after each addition. Bring to a boil and simmer for a minimum of 2 hours, stirring frequently. The longer you let it simmer, the better the flavor. Garnish with cheddar cheese, sour cream, corn chips or corn bread. You can add fresh avocado as well! Serves 8-10. Freeze extra soup to enjoy later.
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