Today has been really busy, hubby is off work on Fridays and we usually tackle chores that day. For a quick supper tonight I’m planning on making Taco Soup. I have most of the ingredients on hand and my stop at the market will be a quick one.
Well, that didn’t take too long to make…..delicious Taco Soup sprinkled with shredded cheese on top, add some corn chips and you’re set.
1 lb. ground beef
2 (16-oz.) cans pinto beans, drained and rinsed
1 (16-oz.) package frozen cut green beans
1 (15-oz.) can ranch beans, undrained
1 (14.5-oz.) can stewed tomatoes
1 (14.5-oz.) can petite diced tomatoes
1 (12-oz.) package frozen whole kernel corn
1 1/2 cup chicken broth
1 (1-oz.) envelope taco seasoning mix
1 (1-oz.) envelope Ranch dressing mix
Toppings: corn chips, shredded cheddar Cheese
Brown ground beef in a large Dutch oven over medium-high heat, stirring constantly, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Return to Dutch oven.
Stir pinto beans, next 8 ingredients, and 2 cups water into beef, bring to a boil. Reduce heat to medium-low. Simmer,
Let me know how you like this soup…it’s one of our favorites!
I hope you’ll be back soon – I’ve got lot’s more share from “at Home”.