This is a Mexican Fiesta in a bowl. A very hearty soup, almost a chili, with a Mexican flare. It is super easy to prepare if you can open cans.

Ingredients

• 1 pound lean ground beef (can use ground turkey or a combination)
• 1 large onion, chopped
• 3-16 ounce cans Mexican style Chili beans
• 1-16 ounce can whole kernel corn, undrained
• 1-16 ounce can chopped tomatoes, undrained
• 1-15 ounce can tomato sauce
• 1 1/2 cups water
• 1-4.5 ounce can shopped green chilies
• 1 package taco seasoning mix
• 1 envelope ranch style salad dressing mix
• Topping: Tortilla chips, grated cheese, sour cream, avocado.

Directions

• Cook ground beef and onion in a large Dutch oven over medium heat until meat is browned, drain. Stir in beans and next 7 ingredients. Bring to a boil; reduce heat and simmer 15 minutes. Serve with toppings.

Notes

• May be frozen o to 3 month. Try not to serve to Brian if you make it with turkey!

One response to “Taco Soup”

1. Tom VonderBrink says:

   December 1, 2008 at 3:44 pm

   We made this on Saturday to eat while watching some college football. Poor Georgia Bulldogs. I pretty much used it as a dip for my tortilla chips, and Maria’s mom said she really liked it. She said it was almost as good as Tom’s Famous Chili.

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