Taco soup that’s so easy, it’s like magic!
1 lb. ground beef
1 large onion, chopped
1 (16 oz.) can kidney beans
1 (16 oz.) can chili beans
1 (16 oz.) can corn
1 (16 oz.) can black beans
1 (16 oz.) can Mexican-style tomatoes (I don’t like chunky tomatoes so I blend mine up)
1 (8 oz.) can Mexican tomato sauce (or regular)
1 package or 1 Tablespoon Taco seasoning mix
1 package or 1 Tablespoon ranch dressing mix
Brown meat and onions in a pan, drain off any fat, and put in slow cooker. Dump in the rest of the ingredients—do not drain. Cook on low for 3-4 hours or on high for 2-3 hours. You can add water if you don’t like it as thick. Top with shredded cheese, sour cream, tortilla chips, and green onions as desired.
For printable recipe, click here taco-soup