The Chronicle has recently received several requests for a TASTY TACO SOUP RECIPE. This recipe is a favorite of our editors because it is easy, fast and delicious. It is ideal for taking to a family in need of a meal, or to serve at a party. It was originally found in the Wal-Mart Family Cookbook (2007 southern edition).
1 lb. ground beef, or a little more (Substitute turkey if you like)
1/2 cup chopped onion. (Who needs to measure? Just chop the whole onion and throw it in!)
2 cans (14 1/2 oz each) Diced tomatoes with zesty green chilies
2 cans (16 oz each) pinto beans
2 cans (15 oz each) black beans, rinsed and drained
1 can (14 3/4 oz) cream style golden sweet corn
1 cup water
1 envelope ranch dressing mix
2 tbsp cilantro leaves, optional
1. In 4 qt Dutch oven, cook ground beef and onion until beef is brown; drain fat.
2. Stir in undrained tomatoes, undrained pinto beans, black beans, corn, water, dressing mix, and cilantro. Bring to a boil, reduce heat. Simmer, covered for 45 min (or less if you need to), stirring occasionally. Serves 10.
I think it's great with corn chips, sour cream, and some shredded cheese. It tastes even better after a day of sitting in the fridge. The leftovers are yummy!