Tex-Mex Taco Soup
- 2 lbs ground beef
- 2 garlic cloves, minced (1 teaspoon)
- 1 (15 ounce) can whole kernel corn (undrained)
- 1 (15 ounce) can pinto beans (undrained)
- 1 (15 ounce) can kidney beans (undrained)
- 1 (28 ounce) jar salsa
- 1 (1 1/4 ounce) package taco seasoning
- 1 (1 ounce) package ranch dressing mix (I like Hidden Valley)
- 1 1/2 cups water (optional)
- cheddar cheese (to garnish) or Mexican blend cheese, grated (to garnish)
- In a Dutch oven or other large pot, over medium-high heat, brown ground beef with garlic until beef is crumbly; drain well.
- Add remaining ingredients, except for cheese, and stir.
- Heat to boiling; reduce heat and simmer for 45-60 minutes (or combine all ingredients in crock pot and cook on LOW for 8 hours).
- Serve in bowls, if desired over broken tortilla chips.
- Top with grated cheese to garnish when serving.
ground beef, garlic, whole kernel corn, pinto beans, kidney beans, salsa, taco seasoning, water, cheddar cheese
Taken from www.food.com/recipe/tex-mex-taco-soup-195908 (may not work)