Ground Beef, 5 cans of vegetables and you’ve got the easiest soup recipe ever. And it’s delicious.
This past week, I needed a dinner that would be ready in a jif, and I mean a New York minute jif. And if I couldn’t come up with something that was quick, I knew I’d find myself at our local Oriental takeout place $40 plus lighter.
Working late, God Daughter Stephanie scheduled for dinner, Monday night Footaball kickoff at 6:30….Good ol’ Taco Soup to the rescue. I bet it’s been fifteen years since I’ve made this soup. Dice an onion and a clove of garlic, brown some ground beef, open five cans, season and you’ve got dinner. An oldie but a goodie, and a very flavorful one at that.
In my whirlwind trip through the canned aisle at the market, I forgot to pick up tortilla chips. This soup is so easy that I even had time to make my own baked tortilla chips from some leftover corn tortillas from a weekend meal.
- 1 can pinto beans drained
- 1 can kidney beans drained
- 1 can black beans drained
- 1 can yellow corn drained
- 1 can chopped tomatoes undrained
- 1 can beef broth
- 1 package Hidden Valley Ranch Dressing
- 4 T . Taco Seasoning
- 1 1/2 pound lean ground beef
- 1/2 medium onion chopped
- 1 clove garlic chopped
- 1/2 C . water
Place a large colander in the sink. Open all cans of beans and corn, place in the colander all at once to drain. In the meantime, chop the onion and garlic. In a large heated fry pan, crumble the ground beef and cook until about half way done. Add the onion and garlic and cook until soft.
Add in the drained beans and corn, the can of beef broth, the Ranch dressing, taco seasoning and stir well. Add water if the mixture is not soupy enough.
Simmer for 15 minutes or until flavors are blended. Sprinkle with some chopped raw onion and shredded cheese. Serve with corn chips.
How to make homemade baked tortilla chips: Take four soft corn tortillas and brush them with olive oil. With a knife quarter the tortillas and lay the pieces out on a baking sheet. Sprinkle with sea salt and Chimayo chili powder. Bake at 375 degrees for fifteen minutes. Done.
Looking for more easy Mexican Soup Recipes? Take a look at this:
Taco Soup, Easiest Soup Ever…It’s what’s for Dinner.