Hearty Taco Soup
This is one of the ultimate "no fuss" meals. It’s essentially a "dump and go" recipe that tastes like you spent hours over the stove. It’s great for feeding a crowd or for meal-prepping throughout the week.
- 1 lb Ground beef
- 1 Onion chopped
- 1 packet Taco seasoning
- 1 packet Ranch dressing mix
- 1 can 15 oz Corn, undrained
- 1 can 15 oz Kidney beans, undrained
- 1 can 15 oz Pinto beans, undrained
- 1 can 28 oz Diced tomatoes, undrained
- 1 can 4 oz Diced green chiles
Brown the Meat: In a large pot or Dutch oven, brown the ground beef and onion over medium heat. Drain the excess fat.
Combine: Stir in the taco seasoning and ranch dressing mix.
Simmer: Add the corn, kidney beans, pinto beans, tomatoes, and green chiles (all with their juices). Bring to a boil.
Final Cook: Reduce heat and simmer for 15–20 minutes to let the flavors meld.
Serve: Ladle into bowls and top with your favorites!
Topping Ideas: Shredded cheese, a dollop of sour cream (or a non-dairy alternative!), crushed tortilla chips, and fresh cilantro.
Pro Tip: This soup is even better the next day after the spices have had more time to hang out together.