Taco Soup

By mamacasma

Ingredients

• 1 pound ground chuck
• 1 large onion, chopped
• 3 (15 1/2-ounce) cans Mexican-style chili beans, undrained
• 1 (15 1/4-ounce) can whole-kernel corn, undrained
• 1 (15-ounce) can tomato sauce
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• (4.5-ounce) can chopped green chiles, undrained
• 1 (1 1/4-ounce) package taco seasoning mix (may substitute low-sodum version)
• 1 (1-ounce) envelope Ranch-style salad dressing mix
• 1 1/2 cups water
• Toppings: corn chips, shredded lettuce, chopped tomatoes, sour cream, shredded cheddar cheese

Details

Servings 4

Preparation

Step 1

1. Cook beef and onions in a large Dutch oven over medium-high heat until meat is browned and onions are tender, stirring until meat crumbles; drain.
2. Stir in beans and next 7 ingredient into beef mixture; bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally.
3. Spoon into soup bowls; top with desired toppings.