What makes this taco soup so good is how all the flavors meld together during that simmering time - the ranch seasoning, taco spices, and that hint of Dr. Pepper create something really special. It's hearty enough to be a complete meal, especially when you load it up with cheese, Frito's, and sour cream. Plus it's perfect for feeding a crowd or meal prepping. Ina's cornmeal raspberry muffins are pictured.
Ingredients:
1.5 lbs ground beef
1/2 medium onion chopped
2 (15 oz) cans tomato sauce
1 (15 oz) can corn (drained)
1 (15 oz) can ranch style beans (drained)
1 (15 oz ) can diced tomatoes
1.5 oz taco seasoning
1.5 oz dry ranch dressing mix
6 oz can Dr. Pepper (beer works too)
1 t garlic salt
Directions:
Brown meat and onions in a large dutch oven, drain grease.
On low to medium heat begin adding the rest of the ingredients.
Simmer 20-30 minutes (lid on) letting the flavors blend.
Serve with grated cheddar cheese, fritos and sour cream.
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