Tex-Mex Soup

By JJCR

Ingredients

• 2 lbs. ground beef
• 1 onion
• 2 cloves garlic, minced
• 1 (15 oz.) can black beans, undrained
• 1 (15 oz) can kidney beans, undrained
• 1 (15 oz.) can pinto beans, undrained
• 1 (14.5 oz.) can diced tomatoes, undrained
• 1 (15 oz.) can whole kernel corn, undrained
• 1 (10 oz.) can diced tomatoes with chiles
• 1 (1 oz.) package buttermilk salad dressing mix (2 tbsp. for 1 lb.) (4 tbsp. for 2 lbs.)
• 1 (1.25 oz.) package taco seasoning mix
• 2 cups water
• Salt
• Pepper

Preparation

Step 1

Combine beef, onion and garlic in a large soup pot over medium-high heat. Cook, stirring constantly, until beef is brown; drain.

Stir in beans, tomatoes, corn, tomatoes with chilies, dressing mix, seasoning mix and water, adding more water, if desired. Cook over medium heat until desired consistency and thoroughly heated. Season to taste with salt and pepper. Serve as is or top with tortilla strips, shredded cheese, sour cream, avocado, and chopped cilantro.


Very Good!

ROPIN THE FLAVORS OF TEXAS