Can there be too many versions of taco soup? I don’t think so, especially when it originates from a local source. A lot of local churches produce cookbooks for fundraisers and this recipe comes from a co-worker’s church. Well, the original comes from this cookbook, but I changed it up a little or maybe a lot. This called for three different kinds of beans and I am just not a huge bean eater so I pared that down to one kind. I also cut back on the amount of ground beef to make it a little more economical and it didn’t hurt the taste at all.
1 lb. ground beef
1 15oz. can pinto beans
2 10oz. cans chopped tomatoes with green chiles
1 29oz. can tomato sauce
1 1/2 cups beef broth
1 pkg. ranch dressing mix
1/2 cup chopped onion
1 can Mexicorn
1 pkg. taco seasoning
Cook the ground beef and onion until the beef is cooked through. Rinse and drain beans. Mix all of the ingredients together in a large pot and simmer on medium-low for 30 minutes. Top with shredded cheese if desired. If the soup is thicker than you want, add about 2 cups of water while it is simmering.
That’s all there is to it. Enjoy!