Ranch Style Taco Soup

By BClover

Ingredients

• 1 lb ground beef, 96% lean
• 1 Lg chopped onion
• 3 carrots, peeled, cut in half and sliced thin
• 1 cans kidney beans
• 1 can hominy or corn
• 1- 15oz can Ro-Tel ( mild or regular)
• 1- 15 oz can Tomato, diced
• 1.5 TBSP Penskey's Ranch Dressing mix
• 1 TBSP chili powder
• 1 TBSP cumin
• 1/2 tsp garlic powder
• 2 tsp dried cilantro
• 2 tsp paprika
• 1 tsp oregano
• 1/2 tsp salt
• 2 cups water

Preparation

Step 1

In a nonstick medium skillet over medium heat, Cook the ground beef. Transfer to a crockpot or pot. Add the onions and carrots to the skillet, and saute till onions are almost tender. Pour on top of the ground beef. In a blender, blend the can on regular tomatoes. Pour into the pot. Measure 2 cups water with the blender and the pour in pot. Add the remaining ingredients.

IF in a pot bring to a boil and then simmer for fifteen minutes.

If in a crockpot, cook on high for 1.5 to 2 hours or on low for 3to 4 hours.

Serve with cheddar cheese, avocado chunks and tortilla if you want to.