Santa-fe-Soup

By Kathy Johnson

Ingredients

• 2 lbs lean ground beef
• 1 16 oz can pinto beans; drained
• 2 11 oz cans shoe peg corn; drained
• 1 16 oz can black beans; drained
• 1 16 oz can kidney beans; drained
• 1 14 oz can whole tomatoes
• 1 10 oz can tomatoes with chiles (Ro-tel)
• 2 cups water
• 1 lg onion; chopped
• 2 1 oz envelopes ranch salad dressing mix
• 2 envelopes taco seasoning mix
• Serve with
• sour cream
• shredded mexican 4 cheese
• Fritos corn chips

Preparation

Step 1

Brown meat and onion in a large soup pot; stirring until crumbly; drain. Add dressing mix and taco mix; mix well. Stir in corn and beans; add tomatoes, rotel tomatoes, and water. Bring to a boil; reduce heat and simmer covered for 2 hours; stirring occassionally. Ladle soup into each bowl and garnish each serving with a dollop of sour cream, shredded 4 cheese mexican cheese and Fritos corn chips.