This is one of those recipes that has 487 million variations. Everybody has one. But the truth is, it’s just too delicious not to share here too. And did I mention it’s easy? Like brown some meat and open a few cans easy. But it tastes like so. much. more! So here’s my family’s version. We’ve been making it for years.
I love it served over rice, but know lots of folks that like it with some corn chips on top. It’s also great with some shredded cheddar and a dollop of sour cream.
Honestly, I’ll take it just about any way I can get it. It packs a punch of flavor that is reminiscent of chili. I know y’all will love this one. It’s a recipe we use over and over again. I think I’ve got it memorized now!
- 1½ pounds ground beef
- 1 onion, chopped
- 1 (15-ounce) can black beans
- 1 (16-ounce) can pinto beans
- 1 (16-ounce) can kidney beans
- 1 (15.25-ounce) can whole kernel corn
- 1 (10-ounce) can diced tomatoes with green chilies (Like Ro*Tel)
- 1 (14.5-ounce) can petite diced tomatoes
- 1 (28-ounce) can crushed tomatoes
- 2 (1-ounce) packets taco seasoning
- 2 (1-ounce) packets ranch dressing and seasoning mix
- 2 cups water
- cooked white rice
- corn chips
- sour cream
- shredded cheddar cheese
- In a large stock pot over medium-high heat, brown the ground beef with the onion. Once cooked through, drain the grease away and return the meat and onion to the pot.
- Drain and rinse the three types of beans. Drain the corn. Add the rinsed beans and drained corn to the pot. Add the undrained tomatoes (all undrained) along with the taco and ranch seasoning and water. Stir to combine. Heat until boiling. Reduce and simmer for 10 to 15 minutes. Serve over rice or with corn chips. Add a dollop of sour cream and a sprinkle of cheddar cheese, if desired.
The brand of taco seasoning will drastically change the flavor of this soup. Choose your favorite. Mine happens to be McCormick.