Taco Soup
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Taco Soup
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Taco Seasoning:
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Coriander
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Soup:
- 1 lb ground beef I used 94/6, lean
- ½ onion diced, sweet yellow
- 3-4 garlic minced (not pictured, cloves
- 1 pinto beans rinsed and drained, can
- 1 Kidney Beans rinsed and drained, can
- 1 cup corn frozen
- 2 diced tomatoes canned
- 1 4.5 oz diced green chilies can of
- ½ oz ranch salad dressing mix half a packet, of a package
Toppings:
- corn tortilla strips directions below, from corn tortillas
- sour cream
- cheddar cheese shredded, sharp
- green onions diced
Instructions
- Heat a Dutch oven over medium heat then add the ground beef. Add all the taco seasonings and mix into the ground beef, making sure to break it up into crumbles. Add the diced onion and garlic then mix thoroughly and cook for 4-5 minutes.
- Add the beans, corn, tomatoes, green chilies, and ranch dressing packet, mix well then cover and simmer on low for 2 hours, stirring occasionally. Taste and re-season with sea salt or pepper if needed.
- While the soup is simmering. Heat the oven to 400 degrees. Coat a baking sheet with cooking spray.
- Cut a few corn tortillas into strips then place the strips on the baking sheet in a single layer, and spray them with cooking spray then season with sea salt, to taste.
- Bake in the oven for 5-7 minutes or until golden brown. Remove from the oven and set aside.
- Ladle the soup into bowls then top with corn tortilla strips, sour cream, cheddar cheese, and green onions. Enjoy.
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