Ingredients:
1 lb ground beef
1 onion, diced
2 packets taco seasoning
1 packet dry ranch seasoning
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes with green chilies
2 cups beef broth
1 cup water
Shredded cheddar cheese (for topping)
Sour cream (for topping)
Sliced jalapeños (for topping)
Tortilla chips (optional, for serving)
Directions:
I. In a large pot, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is softened. Drain any excess fat.
II. Stir in the taco seasoning and ranch seasoning packets, mixing well to coat the beef.
III. Add the kidney beans, black beans, corn, diced tomatoes with green chilies, beef broth, and water. Stir to combine.
IV. Bring the soup to a simmer and cook for 20-25 minutes, stirring occasionally, until the flavors are well blended and the soup is heated through.
V. Serve the taco soup hot, topped with shredded cheddar cheese, a dollop of sour cream, and sliced jalapeños. Pair with tortilla chips for added crunch if desired.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 320 kcal per serving
Servings: 6
