Taco Soup on the Stove

This Taco Soup is one I’ve made for a couple of years. It is inspired by a similar slow cooker version. It comes together quickly and is perfect for a busy weeknight!

INGREDIENTS:

– ground beef – olive oil – taco seasoning – dry Ranch mix – garlic – Rotel tomatoes – pinto beans – kidney beans – frozen corn – bean cans full of water

Add the olive oil to a large cooking pot. Over medium heat, add in the ground beef and the garlic. Brown the meat.

Add in the taco seasoning and dry Ranch mix. Mix well. Toss in the frozen corn.

Add the Rotel tomatoes, juice and all. Mix everything together well and continue to cook over medium heat for 2-3 minutes.

Add in all four cans of the beans. Juice and all. Add in the water, use two of the empty bean cans. Bring it to a boil and then reduce to a simmer for 30 minutes.

I love to top mine with shredded cheese and a scoop of sour cream. For kids who do not like soup, drain their soup and serve it over a bed of tortilla chips. Top with cheese and you have super easy nachos!

Give this recipe a try! Tap the link below for the full recipe details.

More Easy Recipes

Tex Mex Stuffed Bell Peppers (with Quinoa)

Breakfast Tacos

Baked Parmesan Asparagus

For more posts like this visit: crystalandcomp.com