Taco Soup

Go ahead.

Moan.

Say it!

"Is this all you've got?"

I know.

Really?

With everything out there, isn't there something "new" to post?

Probably.

But sometimes, the old stuff is some of the best stuff.

And truthfully, I haven't made this in such a long time.

As in, maybe two or three years.

Yes, years!

This is not my go to soup.

However, a weekend or so ago, when I thought it would be cooler, I bought the ingredients for this tried-and-true soup.

We ate.

I froze the left-overs.

We had it again just last night.

This soup throws together in a flash and freezes great.

And if you need it to feed more, you just add more stuff. 

You can't ask for much more than that!

Taco Soup

1-2 pounds ground beef

1 onion, diced

2 cans pinto beans

1 can whole kernel corn, drained

2 cans  can tomatoes with chiles

1 can diced green chiles

1 package taco seasoning mix

1 package ranch salad dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Chopped green onions, for garnish

Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles,  taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.

To serve, ladle soup in a bowl and top with chips, sour cream, cheese, green onions and jalapenos.