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 of cumin
- 1 tsp of oregano
- 1 tsp of chili powder
- 1 tsp of paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of Coriander
- Sea Salt and Freshly Cracked Pepper to taste
Soup:
- 1 lb of lean ground beef I used 94/6
- ½ sweet yellow onion diced
- 3-4 garlic cloves minced (not pictured)
- 1 Can of Pinto Beans rinsed and drained
- 1 can of kidney beans rinsed and drained
- 1 cup of Frozen Corn
- 2 cans of diced tomatoes
- 1 4.5 oz can of diced green chilies
- ½ oz of a package of ranch salad dressing mix half a packet
Toppings:
- Corn tortilla strips (corn tortillas) directions below
- sour cream
- sharp cheddar cheese shredded
- 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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